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.
该文是对采用乳酸菌与酵母菌对黄瓜汁进行复合发酵的研究。
The multi fermentation of cucumber juice by lactic acid bactria and yeast was studied.
并认为细菌总数与酵母菌数量不能作为评价EM发酵饲料质量好坏的指标。
Bacterial total amount and yeast amount should not be used as quality index to EM fermentation feed.
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