Characterization of optimal bacterial production of the Gellan Hydrocolloid

Gum Products International（GPI）是食品工业糖基稳定剂和增稠剂（称为水胶体）生产和分销的市场领导者。GPI与约克大学合作，确定并优化水胶体结冷胶的替代生产策略。结冷胶是由鞘氨醇单胞菌产生的，是一种天然的，FDA批准的，用于食品工业的增稠剂和稳定剂。不幸的是，目前的商业方法生产的结冷胶要么功能性低（粘度曲线、凝胶强度、分子量、化学组成/纯度差），要么成本非常高。本申请中概述的研究试图通过表征结冷胶合成的关键驱动因素来确定结冷胶生产的改进方法。研究将集中在介质优化，原料方案，和工程的S。伊乐藻属细菌通过表征结冷胶生产中涉及的关键蛋白质和酶。这项研究将有助于制定GPI用于食品行业的纯素/清真/犹太增稠剂的生产策略，这将导致GPI显着扩大现有市场并开发新市场。在这项建议的支持下，我们的目标是（1）在GPI和约克大学之间建立持续的研究伙伴关系，（2）在上述领域建立研究背景，以及（3）促进这一领域的未来研究工作。

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.