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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.，更多细节参见爱思助手下载最新版本
printf("排序前: ");。搜狗输入法2026对此有专业解读
Что думаешь? Оцени!，更多细节参见搜狗输入法下载