如果说，有一样食物“南北通吃”，还能变出上千种吃法——毫无疑问，那就是小麦。
This anomaly is indicative of the larger challenge of culturing various microbial species, referred to as microbial “unculturability.” This cannot be explained by the use of agar alone or by the substitution of an alternative gelling agent, but rather by the difficulties in consistently recreating on an agar plate the multi-variable environment in which microbes grow naturally. Given such challenges, the risk of shortages, and the vulnerabilities of the agar supply chain, why is it so difficult to find suitable alternatives?
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Sam Bhagwat Co-founder & CEO, Mastra