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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.，更多细节参见搜狗输入法2026
Also: I've used Windows for decades, but I tried Linux to see if it's truly 'easy' now - and one thing surprised me
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Author(s): Ming Yuan, Jianqiu Zhou, Jiaxin Cui, Changqing Miao