同时，在霉菌与酵母菌的作用下，果蔬容易腐烂。
At the same time, with activation of fungus and yeast, fruits and vegetables are easily rotted.
许多酵母菌对果蔬采后病害具有明显的抑制作用，酵母菌抑制霉菌的机理主要在于营养与空间的竞争、对病原菌的直接寄生作用及诱导寄主产生抗病性。
The main mode of action of the yeast biocontrol agents against pathogen was considered as the competition for space and nutrients, direct parasitism and induced resistance in the host.
结果可采用上述方法进行细菌数、霉菌和酵母菌数与控制菌的检查。
Results the above methods can be used to detect the number of bacteria, fungi and yeast strains and conduct the control bacteria checking.
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