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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.，推荐阅读搜狗输入法2026获取更多信息
Source: Computational Materials Science, Volume 267，详情可参考下载安装 谷歌浏览器 开启极速安全的 上网之旅。