Abstract
Influence of buffer action on the acetic acid concentration in culture liquid was investigated. In the fermentation where pH was controlled at a constant level by the addition and consumption of acetic acid, acetic acid concentration in culture liquid changed greatly by the shift of pH value to be controlled. This change was mainly brought about by the action of buffer, i.e. greater the buffer value of culture liquid, bigger the change in acetic acid concentration at the same pH shift. In the range of pH beyond 7.5, buffer effect due to carbon dioxide-bicarbonate buffer was predominant over the one due to cellular protein or medium components.
This knowledge was useful for the control of acetic acid concentration in culture liquid.
