Tag: Acidic conditions

A decrease of just 0.1 on the logarithmic pH scale represents a 30% increase in acidity, revealing the dramatic impacts that can occur when the pH gets too low. This seemingly small change can trigger significant problems across ecosystems, infrastructure, and human health.

According to scientific studies, most strains of yeast function optimally within a mildly acidic pH range, typically between 4.0 and 6.0. Deviating from this sweet spot, however, significantly alters what happens to yeast activity when the pH is too high or too low, affecting everything from fermentation rates to cell survival.