Before agar, microbiologists had experimented with other foodstuffs as microbial media. They turned to substances rich in the starches, proteins, sugars, fats, and minerals that organisms need for growth, testing with broths, bread, potatoes, polenta, egg whites, coagulated blood serums, and gelatine. However, none worked particularly well: all were easily broken down by heat and microbial enzymes, and their surface, once colonized, became mushy and unsuitable for isolating microbes.
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Without agar, countries could not produce vaccines or the “miracle drug” penicillin, especially critical in wartime. In fact, they risked a “breakdown of [the] public health service” that would have had “far-reaching and serious results,” according to Lieutenant-General Ernest Bradfield. Extracted from marine algae and solidified into a jelly-like substrate, agar provides the surface on which scientists grow colonies of microbes for vaccine production and antibiotic testing. “The most important service that agar renders to mankind, in war or in peace, is as a bacteriological culture medium,” wrote oceanographer C.K. Tseng in a 1944 essay titled “A Seaweed Goes to War.”3
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