Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
Claude Code 依赖 Node.js 运行时环境。在开始部署之前，请确保您的开发环境满足以下要求：
23:17, 27 февраля 2026Мир。谷歌浏览器【最新下载地址】是该领域的重要参考
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