clostridium botulinum 中文意思是什麼

clostridium botulinum 解釋
內毒桿菌
  1. Examination of clostridium botulinum and botulinus toxin

    肉毒梭菌及肉毒毒素檢驗
  2. Microbiological examination of food hygiene examination of clostridium botulinum and botulinus toxin

    食品衛生微生物學檢驗肉毒梭菌及肉毒毒素檢驗
  3. Progress of deratization study on clostridium botulinum toxin

    肉毒梭菌毒素滅鼠研究進展
  4. Clostridium botulinum and poisoning

    肉毒梭菌與食物中毒
  5. Botulinum neurotoxin serotype a produced by the clostridium botulinum, are the most lethal substances known. a single molicule can abolish the function of a nerve cell. the toxins exert their action by blocking the release of the neurotransmitter, acetylcholie, at the neuromuscular junction, the blockage of bont / a makes neuromuscular weakness and flsccid paralysis, and lead to respiratory failure and death. botulinum is a serious public heath problem in developing countries around the world

    A型肉毒毒素（ botulinumneurotoxinserotypea ， bont a ）是由肉毒梭菌產生的一種強烈的外毒素，是目前已知最毒的天然物質，一個單分子的肉毒素分子就能阻斷一個神經細胞的功能，通過阻斷運動神經末梢乙酰膽堿的釋放導致機體發生癱瘓，嚴重者發生呼吸衰竭而死亡。
  6. Ingredients : botulinum toxin ( clostridium botulinum ), hyaluronic acid, hydrogen protein, grape polyphenols, aloe extract, seaweed extract, glycyrrhizic acid, licorice extract and vitamin e

    成份：肉毒桿菌、玻尿酸、水解蛋白質、葡萄多酚萃取、蘆薈萃取、褐藻萃取、甘草酸、甘草萃取、維生素e 。
  7. The result shows that red kojic rice could enhance the stability of vinegar against light and oxygen, produce more enzymes to improve the sensory properties of product, and inhibit the growth of clostridium botulinum

    結果表明，紅曲能提高食醋對光和氧的穩定，能產生多種酶類使食醋口感柔和，香味濃郁，色澤紅潤，並能抑制肉毒梭狀芽孢桿菌生長。
  8. Diagnostic criteria and principles of management for food poisoning of clostridium botulinum

    肉毒梭菌食物中毒診斷標準及處理原則
  9. Microbiological analysis of meat and meat products ; detection of clostridium botulinum and botulinum toxin

    肉和肉製品微生物檢驗.肉毒梭菌和肉毒毒素檢定
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