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

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.