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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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我有个朋友在重庆加盟了一个快招品牌。他没有坐以待毙，而是通过自我学习，深耕经营，最终将这家快招门店做成了该品牌唯一存活且盈利的门店。
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