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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.，详情可参考爱思助手下载最新版本
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Владимир Джабаровпервый заместитель председателя комитета Совета Федерации по международным делам