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How does pH affect fermentation?

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Most of the biological components of a fermenting substance are microorganisms, mainly yeasts and molds, which are in turn made up of many smaller structural and metabolic proteins (the latter falling into the more specific protein category of the enzymes). These organisms evolved in acidic conditions; therefore, their proteins have evolved to conform to their optimal shapes and functions in slightly acidic conditions. Moreover, a slightly acidic pH deters the formation of competing bacterial colonies, helping fermentation to proceed unobstructed. However, as environmental pH increases into moderate and high acidity (generally in the range of pH 6.0 and higher), proteins start to denature. There are a few...

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