Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
https://doi.org/10.48550/arXiv.2602.18602。关于这个话题，WPS官方版本下载提供了深入分析
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持之以恒筑牢根基，确保长久守牢不发生规模性返贫致贫底线——。业内人士推荐搜狗输入法2026作为进阶阅读
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