Dear colleagues:
A friend of mine claimed that he was unable to justify biochemically
why the pH falls during fermentation. The stoichiometry just does not
support the assumption that this happens because "acid" is produced.
Has someone explained the acidification?
Sincerely
Francisco
F.G. Nobrega
Universidade de Sao Paulo
Departamento de Microbiologia - ICB II / USP
Av. Prof. Lineu Prestes, 1374
05508-900 Sao Paulo - SP - Brasil
Voice: (011) 818-7588 Fax: 55-11-818-7354 E-mail: fgdnobre at usp.br
