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- Coccus elongatusn. 长软蜡蚧
- Shaped like or resembling a coccus; spherical. 球菌的形状像或类似于球菌的；球形的
- Drench coccus is a kind of bacterium. 淋球菌是一种细菌。
- Shaped like or resembling a coccus;spherical. 球菌的形状像或类似于球菌的；
- Dry condition also does not suit to drench coccus grows. 干燥条件也不适合淋球菌生长。
- G+ coccus is resistant to azithromycin, clarithromycin and roxithromycin. 假单胞菌对头孢吡胺、链霉素、左氧氟沙星、氧氟沙星敏感；
- This paper compared several Fuling(Poria coccus)extracting techniques. 本实验比较了茯苓多糖的几种提取工艺。
- Does infection of coccus of golden yellow grape have cured opportunity now? 金黄色葡萄球菌感染现在有治愈的机会吗？
- The gram positive coccus are revealed predominance of S aureus,S epidermidis and Enterococcus. 其中革兰氏阳性球菌以金黄色葡萄球菌、表皮葡萄球菌和肠球菌为主 ;
- A large, northern Pacific food fish(Ophiodon elongatus) related to the greenling. 长齿鱼北太平洋的一种大型食用鱼（长蛇齿鱼）与六线鱼有亲源关系
- Drench coccus is mixed by film of oar of karyoplasm, cell, cell cellular wall form. 淋球菌由核质、细胞浆、细胞膜和细胞壁等构成。
- A large,northern Pacific food fish(Ophiodon elongatus) related to the greenling. 生活在北美洲太平洋沿岸浅水中体型中等的小鱼。
- In recent years be caused by of coccus of golden yellow grape person commonner also. 近年来金黄色葡萄球菌所致者也较常见。
- Inhibition to Gram's stain possitive coccus is 36, inhibition to Gram's stain negetive bacilli is 24. 对阳性球菌显示有抑菌作用的有36种;对阴性杆菌显示有抑菌作用的有24种。
- The results showed coliform bacterica was the most superiority strain,and white grope coccus was the second. 研究表明,大肠杆菌为最优菌、白色葡萄球菌次之。
- In group 2, Gram negative bacillus accounted for 58.8% and Gram positive coccus 29.4%. 创面培养，铜绿假单孢菌上升至第一位，占19.;5%25，金黄色葡萄球菌退至第6位，其中第二组G(上标-)杆菌占73
- Bacterium of alleged gonococcus sex, drench coccus enters blood namely, breed in great quantities in blood. 所谓淋菌性菌血症，即淋球菌进入血液，并在血液中大量繁殖。
- Flagella is an unique structure that presents in appropriate half of bacillus,few coccus,and all of spirilla and vibrio. 鞭毛是细菌的一种特殊结构,约半数的杆菌、极少数球菌和所有的螺旋菌及弧菌都有鞭毛。
- The commonnest pathogenic bacteria is streptococcic, it is grape coccus and pneumonic diplococcus and coliform organisms next. 最常见的致病菌为链球菌，其次为葡萄球菌和肺炎双球菌及大肠杆菌。
- Firstly, the proportion of bacillus and coccus addition (1:2) was determined by activity measurement and sensory analysis. 首先,通过对发酵剂的活力测定以及酸乳口感和香气的综合评定,选择杆菌与球菌添加比例为1:2。
