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PhytoTechnology Laboratories

Product ID: G3251


Description: Gelzan®  is produced by fermentation and an agar substitute also known as Gellan Gum. Use at 2-4 g/L. Do not use with media containing high levels of calcium such as DKW and Quoirin & Lepoivre. Also if divalent cation (Ca2+, Mg2+) concentrations are below that of 1/2X MS (e.g. P668) you may need to use 10-12 g/L to obtain free-standing gels. This gelling agent requires melting at 121°C. If your autoclave doesn't reach that temperature for 15-20 min the final gel may appear clumpy.

Solubility Heated to Boiling Water
Physical Form Solid
Storage Temp. Room Temperature
Other Notes Plant Tissue Culture Tested
UPC / SKU G3251
CAS NUMBER 71010-52-1
Synonyms Gellan Gum
Gelling Strength 400-700 g/cm2
Storage Temp. Room Temperature
Tariff Code 3913.90.2090
Risk Info (R) 36/37/38
Safety Info (S) 36
No information available

G3251 Gelzan™ CM Gellan Gum Powder

Synonyms: This product is sometimes co-listed as “Gelrite™” by some suppliers. However, Gelrite™ is no longer made and this product (Gelzan™) has lower gel strength than that of the original Gelrite™
CAS: 71010-52-1
Form: Powder
Appearance: White to Cream
Application: Gelling Agent
Solubility: Soluble in Boiling Water
Typical Working Concentration: 2 to 4 grams per liter, more for low Ca/Mg media
Storage Temp: Room Temperature
Other Notes: Transparency: Minimum 80% Gel Strength: 400 – 700 g/cm2 Plant Tissue Culture Tested

Application Notes
Gellan gum is produced by bacterial fermentation from a pure culture of Sphingomonas elodea (formerly Pseudomonas elodea). S. elodea is a well-characterized, gram-negative, non-pathogenic bacterium that secretes a high molecular weight polysaccharide gum.2

As with all gellan gum products, Gelzan™ will form a gel in the presence of mono- or divalent cations; the latter being more efficient (e.g., calcium and magnesium). However, Gelzan™ is not recommended for use with DKW (9.3 mM Ca++) or other media (e.g., Quoirin & Lepoivre Basal Salt Mixture), containing high calcium levels as they have shown to produce a soft and cloudy gel. Oppositely, low levels of mono- or divalent cations present in the medium (e.g. less than ½ strength Murashige and Skoog) will require the addition of more Gelzan to produce a firm gel.

Gelzan™ is typically used at 2 to 4 g/L. It is suspended in medium that is room temperature or colder. Attempting to suspend it in hot medium will usually result in an incomplete, lumpy suspension that will not melt and dissolve uniformly when autoclaved. It should be added to medium after all heat-stable supplements have been added.

PhytoTechnology Laboratories® also carries a generic brand gellan gum, Product No. G434.

Gelzan™ and Gelrite™ are trademarks of CP Kelco U.S., Inc.

1. Merck 13, 4394
2. Jansson, PE and B Lindberg. 1983. Structural studies of gellan gum, an extracellular polysaccharide elaborated by Pseuomonas elodea. Carbohydr. Res. 124:135-139.