minimum inhibition concentration

英 [ˈmɪnɪməm ˌɪnhɪˈbɪʃn ˌkɒnsnˈtreɪʃn] 美 [ˈmɪnɪməm ˌɪnhɪˈbɪʃn ˌkɑːnsnˈtreɪʃn]

网络  最低抑菌浓度; 最小抑制浓度; 最小抑菌浓度

化学



双语例句

  1. Methods: Effective components of Milpa Alta were extracted and the antimicrobial activities, minimum inhibition concentration ( MIC) were studied.
    方法杯碟法测试“米邦塔”仙人掌汁对不同的细菌类皮肤致病菌是否有抑制作用及最低抑菌浓度。
  2. The antibacterial property of AgZ was characterized by minimum inhibition concentration ( MIC). The minimal inhibitory concentration was 1 mg/ mL;
    用最小抑菌浓度表征了抗菌剂的抗菌性能。最小抑菌浓度(MIC)为1mg/mL;
  3. Methods Wistar rats were employed in the study and were scalded and infected. The minimum inhibition concentration ( MIC) and minimum bactericidal concentration ( MBC) of zirconium phosphate loaded with silver were determined by double dilution in tubes.
    方法制作Wistar大鼠烫伤(以下称烧伤)感染模型,采用试管双倍稀释法测定载银磷酸锆及磺胺嘧啶银的最低抑菌浓度(MIC)及最低杀菌浓度(MBC)。
  4. MINIMUM ENTROPY DECONVOLUTION The antibacterial property of AgZ was characterized by minimum inhibition concentration ( MIC).
    最小熵反褶积用最小抑菌浓度表征了抗菌剂的抗菌性能。
  5. The minimum inhibition concentration ( MIC) is obtained through the two-fold diluting method. Based on the MIC result, chitosan is added into the bacterial solution to inhibit bacterial growth.
    二倍稀释法测定了壳聚糖对大肠杆菌和金黄色葡萄球菌的最低抑茵浓度(MIC),根据(MIC)结果向菌液中投加壳聚糖,进行抑菌实验。
  6. The minimum inhibition concentration for bacteria and the strength of the inhibit effect of chitosan, lysozyme, tea-polyphenol, garlic, propolis, Nisin, and the extraction of clove, cinnamon and rosemary are studied.
    研究了壳聚糖、溶菌酶、茶多酚、大蒜、蜂胶、Nisin以及丁香、桂皮和迷迭香浸提液的最低抑菌浓度和抑菌强度。
  7. On the basis of this, using DMSO-glycerine tests the bio-toxicity of several organic chemicals on yeast Saccharomyces cerevisiae, and appraising their bio-toxicity according to the minimum inhibition zone concentration ( C_ ( miz)).
    应用二甲亚砜-甘油混合溶剂试验了几种有机化学品对酵母菌的生物毒性,并根据最小产生清晰抑菌圈浓度Cmiz评价了这几种有机化学品的生物毒性。
  8. Then the antimicrobial activity and minimum inhibition concentration ( MIC) of the volatile oil on three kinds of mildews was tested in vitro comparing with potassium sorbate, the common used food preservative.
    通过体外抑制真菌试验比较了挥发油和常用食品防腐剂山梨酸钾对3种常见真菌的抑菌活性,同时考察了两者对这3种真菌的最低抑菌浓度(MIC)。