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.
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（三）收购公安机关通报寻查的赃物或者有赃物嫌疑的物品的；
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Nature, Published online: 25 February 2026; doi:10.1038/d41586-026-00040-x