Agar; help in Microbial Growth while Supplemented with Nutrients

 

Agar 

Agar is a crystalizing agent prepared from seaweed. It is mostly utilized in a Petri dish for increasing micro-organisms such as bacteria and fungi. It is also a general component in gummies, fruit stabilizers and other sweets. One can find it in hygienic food and Asian region food stores, or online. Agar can be prepared from several varied kinds of algae. It was initially extracted from the red algae Gelidium and further from Gracilaria seaweed. Currently, agar is most usually sourced from carrageenan moss. Anyhow, other sources consist Star chondrus Chondrus crispus, Gigartina, and Melanothamnus somalensis. It is essential to note that agar bulges and becomes gelatinous while it is combined with water.

This can make it tough to gulp, and may aggravate any bowel problems. It is best to use agar with adequate liquids orderly to prevent this problem. It is also essential to seek assistance from a physician before using if one have a clinical problem that impacts the digestive system. Agar is prepared from red algae plants and is 100% vegan, dissimilar to gelatin which is prepared from the cartilages, tendons, cells, skin, bones and tendons of animals such as cows and pigs. This makes agar a best choice for vegans who wish to utilize crystalizing agents in their dishes. It can be made alike gelatin, by simply liquefying it in hot fluid and enabling it to set.

Global agar market was valued at US$ 276.02 Mn in 2021 in terms of revenue, exhibiting a CAGR of 4.67 % during the forecast period (2022 to 2030).

Agar is an inactive coagulating agent, utilized to make a medium in which organisms can develop. It is a food supplement that can be utilized as a condensing, suspending and creaming agent. It also works as a viscosity control for chocolates, candies and jams. It can be prepared from varied kind of substances, however most usually is extracted from algae. There are various benefits of utilizing Agar than gelatin for culturing organisms. Agar is stickier and sets more definitely at room temperature in comparison to gelatin. It can also resist high temperatures without boiling. In addition, it is free from animal elements and gluten. Gelatin, consequently, consist traces of protein from connective joints from animals. Apart from several benefits of Agar, there are also some drawbacks. It can increase in the stomach or colon and obstruct the lungs, causing many side-effects. It can also increase cholesterol levels in the body. Apart from its limitations and disadvantage, Agar is still the better choice for culturing organisms in labs.

Agar is non-noxious to many elders and kids while used as directed, however is inadvisable for gravid women and those who are in postpartum phase.  It should be consumed with water to assure correct absorption and not swallowed completely. It should be ignored by people with GI problems, such as Crohn’s disease and IBS. It is high in iron, folic acid and calcium and low in saturated fat and carbohydrates. It can also aid decrease appetite by enhancing satiety and increasing weight loss. When agar is made it forms a gel that allows the free diffusion of liquid and other soluble nourishments. This makes it likely to prepare nutrient medium that is not as thick as the broths utilized in several other processes of culture. Agar is prepared from red algae and it consists polysaccharides alike to those found in gelatin, the general gelling agent in jelly and pudding. Agar also has the benefits of not being assimilated by organisms and can be utilized for solid medium preparation without having to boil it or include any chemicals. Other benefit of agar is that it can be injected with bacteria straight from its molten state while gelatin requires to be freezed down prior bacteria can be produced.