xanthomonas造句
1. The interaction between rice host and its pathogen Xanthomonas oryzae pv. oryzae (Xoo) at cell level was studied using a resistant somaclonal mutant HX-3 and its donor Minghui 63.
2. By Xanthomonas Mutation screening activity eventually obtained a high specificity and high stability of the genetic traits of strains BT112.
3. Recently, the extracellular proteases produced by Xanthomonas campestris pv. campestris have been demonstrated at molecular level to be important in pathogenicity.
4. The bacteria Planococcus sp. , Pseudomonas sp. and Xanthomonas sp. obtained from the dielectric oil of a scrapped large-size transformer were studied on their states and metabolism.
5. The fermentation conditions of Xanthomonas Campestris and separation technique of xanthan gum was introduced.
6. The fermentation medium of J-12(Xanthomonas campestris) was studied with mono-factorial experiments and orthogonal design.
7. Black rot in cruciferous vegetables, caused by Xanthomonas campestris pv. campestris is a global disease, generally occurs, resulting in cruciferous vegetables a serious decline in quality and yield.
8. Survival period of the pathogens of citrus canker(Xanthomonas axonopodis pv. citri)in different places was studied, and whether the pathogens could be the infection source was evaluated.
9. Studies showed that extracellular secretions of Xanthomonas citri had certain abilities to regulate the interaction between the bacterium and Seedwax, a fungicide.
10. Xanthomonas oryzae pv. oryzae is the causal agent of rice bacterial blight, a destructive rice disease worldwide.
11. The obtained fungi and bacteria from the healthy trees were identified as 10 genera including Coccospora spp. , Chromsporium spp. and Xanthomonas spp.
12. With electron spin resonance and chemical assay, the production of superoxide anion in the Xanthomonas oryzae pv. oryzae strain OS-14 suspension is extracellularly localized (Figs. 1, 2).
13. Xanthan gum is microbial , natural high molecular weight polysaccharide produced by a the bacterium Xanthomonas campestris.
14. It was evaluated that the reaction pattern of a set of rice near iso lines with 12 resistant genes to the 10 strains from different districts representing 7 pathotypes of Xanthomonas oryzae pv.
15. The invention belongs to the technical field of production of xanthan gum, in particular to a xanthomonas campestris and a method for preparing the xanthan gum specially used for soy sauce thereby.
16. The xanthan gum is the extracellular polysaccharide secreted by xanthomonas campestris from wild rape. It can be produced by fermentation with starch or glucose as the carbon source.
17. Xanthan gum is a microbial, natural high molecular weight polysaccharide produced by a the bacterium Xanthomonas campestris.
18. Objective To investigate the antimicrobial resistance of 57 strain xanthomonas maltophilia from lower respiratory tract infection, so as to provide reference for reasonably selection of antibiotics.
19. Experiments were conducted to test inhibition of the N nitrophenyl ureas to Pyricularia grisea sacc and Xanthomonas campestris Pv.
20. The dominant bacteria were Photobacterium , Vibrios, Aeromonas, Enterobacteriaceae, Xanthomonas, Agrobacterium, Bacillus.