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.
「像鬼一樣工作」：台灣外籍移工為何陷入「強迫勞動」處境。业内人士推荐safew官方版本下载作为进阶阅读
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The food is pulverised and mixed with liquids, then left to digest in a tank for months.