"I was just browsing and came across this article which im not sure is accurate

pH CONTROL
pH is one of the most important chemical environmental
measurements used to indicate the course of
the fermentation process. It detects the presence of
specific chemical factors that influence growth,
metabolism, and final product.
For example, the pH of commercial mash of P. chrysogenum
(penicillin production) must be closely
monitored and controlled in both the growing phase
and the production phase. Early in the growth phase,
the pH of the mash is carefully maintained between
4.5 and 5.5, depending on the mash formulation. The
range is set to ensure the most favorable condition
for growth. The metabolism of glucose and rapid consumption
of ammonia during this phase adversely
affect the medium by lowering the pH. If the medium
is not adjusted, growth may be inhibited and the fermentation
may take a long time to reach the optimal
range required for penicillin production.


[SIZE=""4""]NOW[/SIZE]
My notes which are basically information that i take from the parent site say.

Adjust ph to 4 and test periodically to keep it in the 3.4 to 4 range


[SIZE=""4""]what do you folks [/SIZE]know/think about ph range and control during fermentation????

gee those letters are large. Well im 69 and my eyes are not so good lol lol"