Mikrobrøddilutionsmetoder

Mikrobrøddilutionsmetoder, also known as microdilution methods, are laboratory techniques used to determine the minimum inhibitory concentration (MIC) of antimicrobial agents against microorganisms. These methods are widely employed in clinical microbiology and pharmaceutical research to assess the susceptibility of bacteria, fungi, and other pathogens to various antibiotics, antifungals, and other antimicrobial compounds.

The most common microdilution method is the broth microdilution assay, which involves preparing a series of twofold dilutions of the antimicrobial agent in a liquid culture medium. The microorganisms are then added to each dilution, and the mixture is incubated under controlled conditions. After incubation, the MIC is determined as the lowest concentration of the antimicrobial agent that inhibits visible growth of the microorganisms.

Another variant of the microdilution method is the agar dilution assay, which uses solid culture media. In this method, the antimicrobial agent is incorporated into the agar medium at various concentrations, and the microorganisms are inoculated onto the agar surface. The MIC is determined by observing the inhibition of growth at different concentrations.

Microdilution methods are valued for their simplicity, reproducibility, and ability to provide quantitative data on antimicrobial susceptibility. They are standardized by organizations such as the Clinical and Laboratory Standards Institute (CLSI) and the European Committee on Antimicrobial Susceptibility Testing (EUCAST), ensuring consistency and comparability of results across different laboratories.