- #1
Evil
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juz wondering...is the agar for cultivating bacteria the same agar we buy from supermarkets n eat?
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Is the agar for cultivating bacteria the same agar
- Thread starter Evil
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- Bacteria
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Discussion Overview
The discussion centers on the question of whether the agar used for cultivating bacteria in laboratory settings is the same as the agar found in supermarkets for culinary use. Participants explore the origins, types, and applications of agar in both contexts.
Discussion Character
- Exploratory
- Technical explanation
- Debate/contested
Main Points Raised
- Some participants wonder if the agar used for bacterial culture is the same as the agar available for consumption in supermarkets.
- One participant notes that the agar used for bacterial culture is derived from algae, but expresses uncertainty about its culinary counterpart.
- Another participant mentions that they do not consume anything referred to as agar.
- It is suggested that agar is commonly used in Japanese cuisine, though caution is advised regarding additional ingredients like salt.
- Participants highlight that there are various types of agar used for bacterial culture, indicating that specific types like blood agar are not typically found in supermarkets.
- A clarification is provided that natural agar is extracted from seaweed and serves as an emulsifier in food, but has no nutritional value for humans or certain bacteria.
- One participant emphasizes that while different recipes exist for agar in laboratory settings, the common ingredient is the same as that found in food applications.
Areas of Agreement / Disagreement
Participants express a mix of curiosity and uncertainty regarding the relationship between culinary and laboratory agar. While some points are clarified, there is no consensus on the specific types of agar or their uses.
Contextual Notes
Participants mention different recipes and types of agar, indicating that the discussion may depend on specific definitions and contexts of use. There are also references to the nutritional properties of agar, which remain unresolved.
- #2
iansmith
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The agar use for bacterial culture is from some type of algae. I don't known about the food.
- #3
CrystalStudios
Uhm - I don't eat anything called agar?
- #4
Tyger
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Probably, the Japanese use it
quite a bit in food preparation, but you might want to check on things like salt or other additions.
quite a bit in food preparation, but you might want to check on things like salt or other additions.
- #5
Phobos
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There are different kinds (recipes) of agar used for cultivating bacteria. I don't think you'll find "blood agar" (used for blood-borne bacteria, as you may suspect) on supermarket shelves! 
- #6
r637h
Phobos has correctly bracketed agar for you:
Natural agar is extracted from seaweed, or kelp.
It's a complex polysaccharide that is used mainly as an emulsifier for food preparations, including culture media.
It has no nutrient value for humankind (or, for that matter, bacteria that cannot digest such polysaccharides).
It is like pectin, even cellulose.
Bottom line? It's harmless.
Natural agar is extracted from seaweed, or kelp.
It's a complex polysaccharide that is used mainly as an emulsifier for food preparations, including culture media.
It has no nutrient value for humankind (or, for that matter, bacteria that cannot digest such polysaccharides).
It is like pectin, even cellulose.
Bottom line? It's harmless.
- #7
iansmith
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Originally posted by Phobos
There are different kinds (recipes) of agar used for cultivating bacteria. I don't think you'll find "blood agar" (used for blood-borne bacteria, as you may suspect) on supermarket shelves!
It is the same agar used in different media recipecies. The difference between nutirent agar and blood agar, is that one has blodd and the oder does not but both have agar (http://campmicro.com/blood_agar.htm ). As stated by 637h, agar the solidication agent for plates media.
So the agar that you buy from the super market and that use in lab have a common ingredient agar (http://www.ndif.org/Terms/agar.html ).
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