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 journalArticle

27 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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