Characterization of optimal bacterial production of the Gellan Hydrocolloid

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Gum Products International (GPI) is a market leader in the production and distribution of sugar-based stabilizers and thickeners (known as hydrocolloids) for the food industry. GPI has partnered with York University to identify and optimize alternative production strategies of the hydrocolloid gellan gum. Gellan is produced by the bacteria Sphingomonas elodea and is a natural, FDA approved, thickening and stabilizing agent used in the food industry. Unfortunately, current commercial processes produce gellan gums that are either low in functionality (poor viscosity profiles, gel strength, molecular weight, chemical composition/purity) or are very high in cost. The research outlined in the current application seeks to determine an improved method for gellan production through a characterization of the key drivers of gellan synthesis. Research will focus on media optimization, feedstock schemes, and the engineering of the S. elodea bacteria through a characterization of the key proteins and enzymes involved in gellan production. This research will help develop a production strategy for a vegan/halal/kosher thickening agent to be marketed by GPI for the food industry, which will result in a significant broadening of current markets and exploitation of new markets by GPI. With the support of this proposal, we aim to (1) develop an on-going research partnership between GPI and York University, (2) develop a research background into the areas outlined above and (3) foster future research endeavours in this area.