K. Chandrashekar et al., Optimization of temperature and initial pH and kinetic analysis of tartaric acid production by Gluconobacter suboxydans, BIOPROC ENG, 20(3), 1999, pp. 203-207
Response surface methodology was applied for the simultaneous optimization
of initial pH and temperature of fermentation for the production of tartari
c acid by Gluconobacter suboxydans. A temperature of 32.8 degrees 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 log
istic model was used to describe the growth of Gluconobacter suboxydans whi
le the Leudeking-Piret model explained the product formation. Parameters of
the model were evaluated and tartaric acid formation was found to be non-g
rowth associated.