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Several properties of agar render it a superior jelly. Agar isn’t broken down by microbial enzymes apart from a few species (including bacteria living in marine and freshwater habitats), and it dissolves well in boiling water, making it easy to sterilize. The jelly doesn’t react with the ingredients of a broth, whose composition can be adjusted to meet the nutritional requirements of different microbes, and sets to a firm gel without the need for refrigeration.，详情可参考下载安装 谷歌浏览器 开启极速安全的 上网之旅。
Mitchell Hashimoto Co-founder, HashiCorp
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