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07:25, 28 февраля 2026Мир。业内人士推荐服务器推荐作为进阶阅读
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.
Squire says exposing his vulnerabilities to the light was the first step to getting better and continuing to do a job he is proud of.