It'should be noted that swelling is not always due to microbial spoilage.

应该注意的是膨胀不总是由于微生物引起变质造成的.

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Acidity above 7.0 suggests microbial spoilage.

酸度在7.0以上表明面粉受到微物的腐蚀.

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How do salt and sugar prevent microbial spoilage?

为何盐和糖可防止微生物腐坏食物?

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Proteolysis and putrefaction are typical results of microbial spoilage of such high - protein materials.

蛋白水解和腐化是这些 高蛋白 物质发生微生物变质的典型结果.

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