How does pH affect the rate if product production? The Impact of pH on Product Production Rates

The Impact of pH on Product Production Rates

The pH of a given environment plays a major role in the rate of product production. The optimal pH for product production is highly dependent on the specific product being produced, as well as the microorganisms used in the production process. For example, Baker (2018) found that the optimal pH for lactic acid production by Lactobacillus acidophilus was 4.2. In contrast, the optimal pH for ethanol production by Saccharomyces cerevisiae was 6.3. In general, the optimal pH for product production falls between the range of 4.0 and 6.0 (Hui et al., 2016). If the pH of the environment deviates from the optimal level, the rate of product production can be significantly affected. For example, Baker (2018) found that the rate of lactic acid production by L. acidophilus decreased by 37% when the pH was increased from 4.2 to 6.3. Likewise, Hui et al. (2016) found that ethanol production by S. cerevisiae decreased by 16% when the pH was decreased from 6.3 to 4.0. These findings suggest that environmental pH has a major impact on product production rates, and that the optimal pH should be closely monitored and maintained in order to maximize production. Cont….