Computation of pH evolution versus ionic products concentration in a fermentation broth.

Area of Science:

• Biotechnology
• Biochemical Engineering
• Analytical Chemistry

Background:

• Accurate pH monitoring is crucial for optimizing fermentation processes.
• Traditional pH measurement can be limited in detecting all ionic changes.
• Understanding theoretical pH shifts aids in process control.

Purpose of the Study:

• To evaluate an algorithm for theoretical pH computation during fermentation.
• To assess the algorithm's capability in identifying undetected ionic products.
• To provide a computational method for analyzing fermentation medium chemistry.

Main Methods:

• An algorithm for pH computation was developed and applied.
• Theoretical pH changes in a culture medium were calculated.
• Computed pH values were compared against electrode-measured values.
• Known ionic properties of substrates and products, along with thermodynamic constants, were utilized.

Main Results:

• The algorithm successfully calculated theoretical pH changes during fermentation.
• A divergence between computed and measured pH indicated the presence of undetected ionic products.
• The method demonstrated the ability to infer unmeasured species.

Conclusions:

• The pH computation algorithm is a valuable tool for fermentation monitoring.
• This computational approach can reveal metabolic insights by detecting unmeasured ionic products.
• The algorithm offers a method for enhanced understanding of fermentation dynamics.