The jelly is chemically inert since no additives are needed for gelation. This allows chemicals dissolved in the jelly’s aqueous phase to diffuse well, a prerequisite for testing if certain species or strains are resistant to antibiotics or antifungals. In these simple assays, zones of growth inhibition of bacteria or fungi (or their absence) point to the effectiveness of (or resistance towards) antibiotics or antifungals.
Фото: Илья Наймушин / РИА Новости，详情可参考谷歌浏览器【最新下载地址】
，这一点在safew官方版本下载中也有详细论述
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