I'm reading a research paper that stated the pH value of the decreased due to the production of carbonic acid and other organic acids. Therefore, I want to know what types of carbonic acid and organic were produced that caused the pH to drop after the fermentation.
Thanks!
Dear Aa Amir thank you for your interesting technical question. However, in order to give you a qualified answer you should perhaps be a bit more specific and let us know what material is fermented in your process.
When we talk of carbonic acid, it is often written as "H2CO3". However, this compound does not exist as a stable molecule. H2CO3 just means carbon dioxide (CO2) dissolved in water. Thus when we talk about "carbonic acid" being formed during a fermentation process, it's just the CO2 bubbling out of the reaction system.
In addition to CO2, various organic acids can be formed during fermentation processes. For example, lactic acid is a typical organic acid which is produced in large quantities by fermentation of carbohydrates. In this context please have a look at the following useful research article:
In-situ recovery of carboxylic acids from fermentation broths through membrane supported reactive extraction using membrane modules with improved stability
Article In-situ recovery of carboxylic acids from fermentation broth...
This article is freely available as pubic full text.
Yet another organic acid which can be produced on a large scale through fermentation is succinic acid. For more information about this please see the following relevant article which can also be downloaded as public full text:
Succinic Acid: Technology Development and Commercialization
Article Succinic Acid: Technology Development and Commercialization
Dear Aa Amir thank you for the additional information. In that case I can recommend to you some more specific references. They show that during fermentation of fruit waste the most common organic acids formed in this process are citric, acetic, tartaric, malic, lactic, succinic and gluconic acid. In this context please have a look at the following articles:
1. Utilization of Fruit Waste for the Production of Citric Acid by using Aspergillus Niger
Article Utilization of Fruit Waste for the Production of Citric Acid...
2. Succinic acid production from fruit and vegetable wastes hydrolyzed by on-site enzyme mixtures through solid state fermentation
Article Succinic acid production from fruit and vegetable wastes hyd...
and
3. Production of Lactic Acid from Carob, Banana and Sugarcane Lignocellulose Biomass
Article Production of Lactic Acid from Carob, Banana and Sugarcane L...
All three articles have been posted as public full texts and can be freely downloaded as pdf files.
Good luck with your research! 👍
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