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Typical pH range varies by type, but usually falls between 4.6 - 6.7. pH affects texture, flavor, and microbial growth.

Typical pH range: 3.8 - 4.6. Acidic pH contributes to the bread's tanginess and acts as a natural preservative.

Typical pH range: 5.0 - 6.5. The pH affects the flavor profile and enzyme activity.

Typical pH range: 3.5 - 3.8. The acidity inhibits the growth of pathogenic bacteria.

Typical pH range: 4.5 - 5.5. This pH level helps in protein breakdown and flavor development.

Typical pH range: 4.4 - 5.4. The pH affects enzymatic activities essential for soy sauce's unique flavors.

Typical pH range: 3.6 - 4.0. pH is crucial to ensure the safety and stability of the preserved olives.

Typical pH range: 3.2 - 3.8. The low pH is critical for the pickling process and to preserve the cucumbers.

Typical pH range: 2.5 - 3.5. Proper pH is crucial to prevent harmful bacteria and promote SCOBY health.

Typical pH range: 5.4 - 6.2. The specific pH allows Bacillus subtilis to ferment the soybeans effectively.

Typical pH range: 4.2 - 4.5. The pH is important to ensure safety and the right amount of tanginess.

Typical pH range: 5.5 - 6.5. A slightly acidic pH ensures proper fermentation and binds soybeans together.

Typical pH range: 4.4 - 4.8. The pH is significant for the fermentation process and to prevent spoilage.

Typical pH range: 2.4 - 3.4. The acidity is vital for its preservative qualities and tangy flavor.