Can someone help me with this? Will Give brainliest for right answer!! 1) Why is it important to detect and control the PH and Temperature of the fermenter in the experiment of producing penicillium antibiotic with fungus.

Present-day penicillin fermentations are highly automated and computerized. All the necessary precursors, ammonia, sugar, carbon dioxide, oxygen are controlled, with thorough monitoring of temperature and pH for optimal antibiotic production. The pH should be between 6.4 and 6.8 during the active production phase.

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