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进山那天，宜昌大雨。朝新和带路的果农便踩水前行，水深，鞋里很快就进了水，他们索性脱掉了鞋袜，赤脚蹚水前行。小雨中，褚朝新看到了花果同枝的“伦晚”！漫山遍野都是脐橙，除了“伦晚”，其他品种的果子早已摘完，只剩下满树的白色橙花，整个山里都弥漫着橙花香。
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Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
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