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.
В России ответили на имитирующие высадку на Украине учения НАТО18:04
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-err_detect ignore_err \
Nick TriggleHealth correspondent
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Discard new data: drop what's incoming
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