埃希氏菌属
- 网络escherichia;Escherichia coli
埃希氏菌属-
水分度、温度和培养基适应性对肉汤和赛拉米香肠中埃希氏菌属大肠杆菌O157：H7存活的影响。
Survival of Escherichia coli O157 : H7 in broth and processed Salami as influenced by pH , water activity , and temperature and suitability of media for its recovery .
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气载需氧菌中主要以葡萄球菌属和埃希氏菌属为主，其中革兰氏阴性菌占需氧菌总数40.08%～46.98%。
The airborne aerobes were mainly Staphylococcus and Escherichia . Gram-negative bacteria accounted for 40.08 % 46.98 % of the total aerobes . 2 .