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.
The valuation represents a 31% increase from the $6.1 billion valuation the 13-year-old company achieved in April of last year, when it raised a $575 million round led by Franklin Templeton for partly the same purpose: purchasing shares from employees, including to help them cover the taxes associated with converting expiring restricted stock units (RSUs, a form of equity compensation) into shares.
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