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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.。下载安装 谷歌浏览器 开启极速安全的 上网之旅。对此有专业解读
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"We hope that this action by Waitrose sends it to the top of the political agenda," he said.