The Cause of Variation in the Relationship between Titratable Acidity and Hydrogen Ion Concentration among Lactic Acid Bacteria

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Abstract
The relationship between the final pH and titratable acidity as produced by various lactic acid bacteria depends not only upon the buffer content of the medium but also upon the proportional amt. of the various acids, especially lactic and acetic, produced during fermentation. The proportional amt. of lactic and acetic acids pro-dued during fermentation is dependent not only upon the species used but also upon other factors, especially the type of sugar fermented. The final pH produced during fermentation is not alone the limiting factor for fermentation. A higher pH is attained when lactic acid is the primary acid formed than when a fairly large amt. of acetic acid is produced.