Identification of the pgmG gene, encoding a bifunctional protein with phosphoglucomutase and phosphomannomutase activities, in the Gellan gum-producing strain Sphingomonas paucimobilis ATCC 31461

Article Abstract:

The gellan gum-producing strain Sphingomonas paucimobilis ATCC 31461 and its genetic aspects have been studied. Phosphomannomutase activities were of interest. Identification of the pgmG gene, which encodes a bifunctional protein with phosphoglucomutase and phosphomannomutase activities, has been successful. It was seen that PgmG protein can convert mannose-6-phosphate into M1P in the first steps of alginate biosynthesis. It appears that PgmG may convert glucose-6-phosphate into G1P in the gellan pathway.

Portugal, Physiological aspects, Bacteria, Food research

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Proteins encoded by Sphingomonas elodea ATCC 31461 rmlA and ugpG genes, involved in gellan gum biosynthesis, exhibit both dTDP- and UDP-glucose pyrophosphorylase activities

Article Abstract:

The first gene (rmlA) of the rml 4-gene cluster of Sphingomonas elodea ATCC 31461 with homology to other genes was presumably involved in the biosynthesis of dTDP-rhamnose for incorporation in the gellan repeating unit. The results show that the rmlA enzymes dTDP-glucose pyrophosphorylase activity in vitro is demonstrated and the kinetic parameters of the two proteins for both substrates are compared.

Science & research, Nucleotide sequence, Base sequence, Bacterial genetics, Homology (Biology)

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Structures and properties of gellan polymers produced by Sphingomonas paucimobilis ATCC 31461 from lactose compared with those produced from glucose and from cheese whey

Article Abstract:

Polysaccharide biosynthesis by Sphingomonas paucimobilis ATCC 31461 in media containing glucose, lactose and sweet cheese whey was investigated. Findings indicate that altering the growth medium can markedly affect the polysaccharide yield, acyl substitution level, polymer rheological properties and susceptibility to degradation. The lactose-derived biopolymer had the highest total acyl content, while the glucose- and whey-derived gellans differed markedly in their acetate and glycerate levels.

Polysaccharides, Glucose, Whey, Lactose

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