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.
Posted on Feb 26, 2026 by
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7月22日——江油未成年人霸凌事件。关于这个话题，同城约会提供了深入分析
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