METHODS AND COMPOSITIONS FOR OPTIMIZING FERMENTATION

摘要

Embodiments described include methods for maintaining the pH and alkalinity during industrial fermentation processes are described that foster optimal microorganism activities throughout the duration of the fermentation process. Magnesium based buffering agents having sufficient buffering capacity and applied at sufficient concentration levels required to neutralize the acidic content of fermentation fluids during the fermentation process cycle are detailed. These magnesium based buffering agents control fermenter processes without causing extreme pH swings to maximize the production of desired fermentation products.