Quantitative evaluation of the pH profile in organic acid fermentations

One of the most important considerations in designing an integrated process for the production of organic acids is the strong pH dependence of the process parameters. The release of the acidic products during the fermenta- tion alters the pH of the broth and subsequently affects the kinetics of cell growth and product formation. In addition, some parameters (such as the distribution coefficient of the products during extraction, their solu- bility constants during precipitation, etc.) in the subse- quent separation processes following fermentation are also strong functions of pH.