Optimization of temperature and initial pH and kinetic analysis of tartaric acid production by Gluconobacter suboxydans

K. Chandrashekar, P. Arthur Felse, T. Panda*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

29 Scopus citations

Abstract

Response surface methodology was applied for the simultaneous optimization of initial pH and temperature of fermentation for the production of tartaric acid by Gluconobacter suboxydans. A temperature of 32.8 °C and an initial pH of 6.05 was found to be most suitable. Kinetic analysis for the growth of Gluconobacter suboxydans and product formation was done and a logistic model was used to describe the growth of Gluconobacter suboxydans while the Leudeking-Piret model explained the product formation. Parameters of the model were evaluated and tartaric acid formation was found to be non- growth associated.

Original languageEnglish (US)
Pages (from-to)203-207
Number of pages5
JournalBioprocess Engineering
Volume20
Issue number3
DOIs
StatePublished - 1999

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

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