随着传代次数增加，染色体不稳定性更明显。
Chromosomal instability increased as the cell passage increased.
软琼脂克隆形成率随着照后传代次数的增加而明显增高；
The colony forming efficincy in soft agar increased with the passaging.
实验得出结论：不同的直投发酵剂在不同的传代次数对酸奶的品质有不同的影响。
The conclusions were achieved that the different culture time of the different direct VAT inoculation had different effect on quality of yoghurt.
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