Microbial production of rare sugars for food applications

Overview

This research initiative focuses on producing rare sugars—including L-fucose and L-rhamnose—through microbial fermentation for use in food applications. Rare sugars are monosaccharides not commonly found in nature and possess unique functional properties such as prebiotic and anti-inflammatory effects, making them valuable ingredients for health-oriented food products.

The approach uses bacterial strains such as Sphingomonas paucimobilis, Alcaligenes sp., and Clavibacter michiganensis to produce extracellular polysaccharides (EPS) through fermentation of substrates including sucrose, glucose, and corn starch. Chemical or enzymatic hydrolysis of these polymers yields select rare sugars. Agricultural waste streams such as lignocellulosic materials, cheese whey, and molasses are also being explored as alternative feedstocks, offering a sustainable and cost-effective production pathway.

Technical specifications

Key features:

• Microbial fermentation using three bacterial strains, each optimized for specific substrates and rare sugar outputs
• Extracellular polysaccharide (EPS) production followed by chemical or enzymatic hydrolysis to release rare sugars
• Potential use of agricultural waste streams (lignocellulosic materials, cheese whey, molasses) as low-cost fermentation substrates
• Bioreactor-based cultivation in both single-strain and multi-strain systems with controlled pH and temperature parameters
• EPS recovery via centrifugation, polymer precipitation, and freeze drying
• Analytical characterization using advanced spectroscopy methods including LC-MS, MS, and NMR
• Access to state-of-the-art facilities at the National Horizons Centre, Teesside University, including specialist laboratories for joint development and demonstration

Research cluster capabilities:

• Food microbiology expertise
• Chemical engineering support
• Advanced spectroscopy and analytical chemistry

Technology readiness level

The project is at an early-to-mid stage of development. Previous studies have demonstrated proof-of-concept rare sugar yields ranging from approximately 19.9 to 43.6 g/L depending on strain and substrate. The proposed one-year validation phase will involve bioreactor cultivation with varied pH and temperature conditions to optimize yields. Partners are sought to provide consumables and funding for key personnel to support this validation work. The technology is not yet commercially deployed but represents a promising route to sustainable rare sugar production for the food industry.