The pH scale measures the concentration of hydrogen ions in a solution, ranging from 0-14 with lower numbers being more acidic. The pH of biological systems determines which microorganisms can survive, as most prefer a pH close to 7 like distilled water. Some bacteria thrive in more acidic environments. The pH of growth media is important for microbes and must be monitored to keep it stable for their survival. Microorganisms can tolerate a range of pHs through membrane buffering but some are able to modify their environment's pH through metabolic processes like fermentation.

1. The term pH refers to the concentration of hydrogen ions (H+) in a solution.
An acidic environment is enriched in hydrogen ions, whereas a basic
environment is relatively depleted of hydrogen ions. The pH of biological
systems is an important factor that determines which microorganism is able
to survive and operate in the particular environment. While most
microorganisms prefer pH's that approximate that of distilled water, some
bacteria thrive in environments that are extremely acidic.
The hydrogen ion concentration can be determined empirically and expressed
as the pH. The pH scale ranges from 0 to 14, with 1 being the most acidic and
14 being the most basic. The pH scale is a logarithmic scale. That is, each
division is different from the adjacent divisions by a factor of ten. For
example, a solution that has a pH of 5 is 10 times as acidic as a solution with
a pH of 6.
The range of the 14-point pH scale is enormous. Distilled water has a pH of
7. A pH of 0 corresponds to 10 million more hydrogen ions per unit volume,
and is the pH of battery acid. A pH of 14 corresponds to one ten-millionth as
many hydrogen ions per unit volume, compared to distilled water, and is the
pH of liquid drain cleaner.
Compounds that contribute hydrogen ions to a solution are called acids. For
example, hydrochloric acid (HCl) is a strong acid. This means that the
compounds dissociates easily in solution to produce the ions that comprise
the compound (H+ and Cl/sup>). The hydrogen ion is also a proton. The
more protons there are in a solution, the greater the acidity of the solution,
and the lower the pH.
Mathematically, pH is calculated as the negative logarithm of the hydrogen
ion concentration. For example, the hydrogen ion concentration of distilled
water is 10 and hence pure water has a pH of 7.
The pH of microbiological growth media is important in ensuring that growth
of the target microbes occurs. As well, keeping the pH near the starting pH is
also important, because if the pH varies too widely the growth of the
microorganism can be halted. This growth inhibition is due to a numbers of
reasons, such as the change in shape of proteins due to the presence of more

2. hydrogen ions. If the altered protein ceases to perform a vital function, the
survival of the microorganism can be threatened. The pH of growth media is
kept relatively constant by the inclusion of compounds that can absorb excess
hydrogen or hydroxyl ions. Another means of maintaining pH is by the
periodic addition of acid or base in the amount needed to bring the pH back
to the desired value. This is usually done in conjunction with the monitoring
of the solution, and is a feature of large-scale microbial growth processes,
such as used in a brewery.
Microorganisms can tolerate a spectrum of pHs. However, an individual
microbe usually has an internal pH that is close to that of distilled water.
The surrounding cell membranes and external layers such as the glycocalyx
contribute to buffering the cell from the different pH of the surrounding
environment.
Some microorganisms are capable of modifying the pH of their environment.
For example, bacteria that utilize the sugar glucose can produce lactic acid,
which can lower the pH of the environment by up to two pH units. Another
example is that of yeast. These microorganisms can actively pump hydrogen
ions out of the cell into the environment, creating more acidic conditions.
Acidic conditions can also result from the microbial utilization of a basic
compound such as ammonia. Conversely, some microorganisms can raise the
pH by the release of ammonia.
The ability of microbes to acidify the environment has been long exploited in
the pickling process. Foods commonly pickled include cucumbers, cabbage
(i.e., sauerkraut), milk (i.e., buttermilk), and some meats. As well, the
production of vinegar relies upon the pH decrease caused by the bacterial
production of acetic acid.

3. Reference:
World of Microbiology and Immunology, ©2003 Gale Cengage. All Rights