基本释义:

[菌]醭

网络释义

1)mycoderm,pellicle,[菌]醭

2)fungus membranella,菌醭

3)mycoderm,(菌)醭

4)pellicle,菌膜;(菌)醭;[细胞]表膜

5)bacteria A,A菌

6)bacteria,菌

7)Mycorrhizal fungi,菌根真菌

8)microflora,细菌菌相

9)fungal community,真菌菌群

10)bacterial community,细菌菌群

用法和例句

Honey wine is a kind of nutritive and mild wine , it's surface is usu ally formed a layer of pale and fuzzy fungus membranella which can make the hone y wine to form mold odor,alcohol will be oxidated and lose,the wine odor become tasteless,quality come down, even drainage.

其形成轻则使蜂蜜酒带有[菌]醭味,酒精呼吸损失,酒味淡薄,品质下降,重则导致倒罐,直接影响产品质量和经济效益。

Before the operation, some kind of the predominant bacteria was added into the hydrolytic tand.

采用不完全厌氧－好氧工艺处理印染废水，工程运行前在水解池中投入了主要用于脱色的优势菌群，经３年多的运行，系统的脱色率均稳定在９０％以上。

In vitro inoculation technology of Rhododendron fortunei L. with ericoid mycorrhizal fungi and its inoculation effect;

云锦杜鹃菌根真菌接种技术及其效应

Effects of mycorrhizal fungi on the growth and mineral nutrition absorption of Dendrobium candidum;

菌根真菌对铁皮石斛生长和矿质元素的影响

Effect of ozonated weter on oyster microflora and shelf-life;

臭氧水对牡蛎细菌菌相及货架期的影响

Changes in the Microflora and Quality of Pacific Oysters during Ice and Frozen Storage;

太平洋牡蛎在冷藏和冻藏过程中细菌菌相及品质变化

The microflora of raw Pacific oyster (Crassostrea gigas) and the microflora changes of samples storaged at -20℃ were analyzed.

以胶州湾太平洋牡蛎(Crassostrea gigas)为研究对象,分析了生鲜牡蛎的细菌菌相及在-20℃冻藏过程中的菌相变化情况。

In order to make know the rules of formation and evolvement of bacterial community in fermented grains, a pit used to make Chinese strong aromatic spirits was sampled during fermentation.

主要细菌菌群的数量分布及变化趋势揭示,在浓香型白酒糟醅发酵过程中,Lactobacillus属细菌可能充当着重要的角色。

The aim of study was conducted to evaluate the effects of mannan-oligosaCcharide on the growth performance, diarrhea rate and fermentation characteristics of weaning piglets in vitro and in vivo, while bacterial community and Lactobacillus composition were also investigated.

为此，本试验集中研究了体内、体外情况下甘露寡糖(mannan-oligosaccharide，MOS)对断奶仔猪生产性能、腹泻及肠道微生物发酵的影响，并对细菌菌群及乳酸杆菌结构的动态变化进行了分析。