One of my fungal strains (most likely Ascomycete) is reducing the pH of the milieu up to 3-digits (6.8-3.5). I am planning to measure organic acids it produces; which acids should I target, and which ones if bacteria do the same?
The production of organic acid is based on the sugar supplied in the medium. Eg. some bacterial sp. produce gluconic acid on supply of glucose. Genrally bacteria produced gluconic, acetic, pyruvate, malate, lactate, succinate, alpha keto gluconic, oxalic acid etc. But Fungus also produces citric acid. We have used HPLC for detection of organic acid, find the attach article on bacteria and organic acid production and detection method as well.Good luck
Article Organic-acid-producing, phytate-mineralizing rhizobacteria a...
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