pH starts in range 5.5-6.0 and remains there throughout most of
the fermentation. (14 hrs here)
pH drops sharply as the fermentation becomes complete.
Fermentation required 19 hrs here.
All fermentation exhibited
the same general pH profile.One data
set is shown in this slide.
pH remained in the range 5.5
to 5.8 during most of the fermentation time.
During the period from about
two hours before completion of fermentation until about two hours afterwards,
the pH would fall from above 5.5 to 4.2 or below.
A pH of 4.6 was observed to
be a good general indicator of the completion of fermentation. [CLICK]