Optimization of medium composition by response surface methodology for the production of tartaric acid by Gluconobacter suboxydans

Bioprocess Engineering

Volumn 19, Issue 4, 1998, Pages 285-288

  Mantha, D ^a   Aslam Basha, Z ^a   Panda, T ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

Author keywords

[No Author keywords available]

Indexed keywords

TARTARIC ACID;

ARTICLE; BACTERIAL METABOLISM; CULTURE MEDIUM; FERMENTATION; GLUCONOBACTER; NONHUMAN; PRIORITY JOURNAL; SURFACE PROPERTY;

GLUCONOBACTER SUBOXYDANS;

EID: 15644379080     PISSN: 0178515X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s004490050521     Document Type: Article

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5. Smith, L.M.; Carter, M.B.; Dairiki, T.; Acua-Bonilla, A; Williams, W. A.: Physical stability of milk fat emulsions after processing as evaluated by response surface methodology. J. Agric. Food Chem. 25 (1977) 647-653
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