Effect of Mold Growth on the pH of Tomato Juice

Abstract

Fifty-eight species of 21 genera of molds were grown on tomato juice for 35 days to determine the effect on pH. The molds included members of the class Phycomycetes and the families Moniliaceae, Dematiaceae, and Tuberculariaceae. All molds except two raised the pH from the initial pH 4.1 to a range from 4.9 to greater than 9.0. Thirty-three of the Fungi lmperfecti (53%) raised the pH to values above 7.0. None of the Phycomycetes tested raised the pH above 7.0.