李时珍在《本草纲目》中提到：“蜡梅，释名黄梅花。此物本非梅类，因其与梅同时，香又相近，色似蜜蜡，故得此名。”
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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.