Characterization of optimal bacterial production of the Gellan Hydrocolloid

口香糖产品国际公司（GPI）是食品工业中糖基稳定剂和增稠剂（被称为水胶体）的生产和分销的市场领导者。GPI与约克大学合作，确定和优化水胶体结冷胶的替代生产策略。结冷胶是由细菌鞘单胞菌产生的，是一种天然的，FDA批准的增稠和稳定剂，用于食品工业。不幸的是，目前的商业工艺生产的结冷胶要么功能低下（粘度谱差、凝胶强度、分子量、化学成分/纯度），要么成本很高。在当前应用程序中概述的研究旨在通过表征结冷胶合成的关键驱动因素来确定一种改进的结冷胶生产方法。研究将集中在培养基优化，原料方案，以及通过表征参与结冷胶生产的关键蛋白质和酶的eldea细菌的工程。这项研究将有助于制定由GPI为食品行业销售的纯素/清真/犹太洁食增稠剂的生产策略，这将导致GPI显著扩大当前市场和开发新市场。在此提案的支持下，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)在上述领域发展研究背景，(3)促进该领域的未来研究努力。

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.