Acid-base equilibrium in aerobic fermentations: influence of unutilizable acids and bases on acetic acid concentration in culture liquid

An investigation was made on the factors influencing the acetic acid concentration in the culture liquid of the aerobic fermentations where acetie acid was used as a carbon source. The acetic acid concentration in the culture liquid changed in proportion to the amount of unutilizable acid or base supplied. This was explained by the principle of conservation of electroneutrality. Another factor affecting the acetic acid concentration in the culture liquid was bicarbonate ions which were formed by the dissolution and dissociation of carbon dioxide in the gas phase of the fermentor. The increment in bicarbonate ion concentration was equal to the decrement in the acetie acid concentration in the culture liquid.