pH max character

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For the description: . "Cells in most broth cultures consist of straight, short and long rods with rounded ends, with a mean size of 1.4 µm x 6.3 µm and lengths ranging from 3.8 µm to 10 µm (Long, 1984). Rods may occur singly or in pairs and short chains, and are motile by means of peritrichous flagella; they are initially phase-dark and Gram-positive, becoming Gram-negative in older cultures (Jones et al., 1982). Towards the end of exponential growth, the rod-shaped cells typically begin to accumulate granulose, assume a swollen cigarshaped clostridial form, and produce extracellular slime or capsules (Jones et al., 1982). These morphological changes are typically associated with the metabolic shift from acid production to solvent production. Endospores are oval, measuring 1.1- 1.8 µm x 1.7-3.9 µm, terminal or subterminal with up to 15% being bipolar (Long, 1984). Colonies on CBM agar are 2-3 mm in diameter, domed, creamy yellow, have smooth surfaces and have circular/irregular margins. The species is mesophilic: the optimum growth for solvent production is between 30 °C and 34 °C and the optimum pH ranges between 6.2 and 7.0. All of the strains tested are catalase-negative and susceptible to rifampicin (10 ng). Urease and indole are not produced. Aesculin and gelatin are hydrolysed. All strains ferment arabinose, xylose, glucose, mannose, cellobiose, lactose, maltose, saccharose, inositol, melibiose, methyl-glucopyranoside, raffinose, salicin, trehalose, turanose, amygdalin, starch, glycogen and dextrin. Weak fermentation was observed with ribose, and no fermentation was seen with glycerol, dulcitol, sorbitol, melezitose, rhamnose or pectin. Variable results were obtained with the sugars D- and L-arabitol, mannitol and inulin. Curd formation in milk occurs within the first 24 h, but no riboflavin is produced (Johnson et al., 1997). The G­C content of the DNA has not been determined but DNA sequencing data indicate that it is likely to fall in the range 28-32 mol%. Fermentation products include acetic and butyric acids, acetone, butanol, ethanol, CO2 and H2. These industrial strains were used in the applied fermentation process for the production of the solvents acetone, butanol and ethanol from a variety of sugar- and starch-based substrates. Commercial production of solvents commonly used various types of molasses mash supplemented with nitrogen in the form of ammonium salts and organic nitrogen. Typically, industrial fermentations utilized molasses containing 6-7.5% fermentable sugars at temperatures of 29- 33 °C, for 29-33 h, giving a final pH of 5.2-6.4, solvent yields of 27-33% and solvent concentrations of 17-20 g l−1, (maximum 21 g l−1); the proportion of butanol ranged from 55% to 74%. Corn mash typically required longer fermentation times and produced significantly lower yields and concentrations of solvents. More detailed information on solvent ratios, concentrations and yields for both sugar-based and starch-based substrates with various strains belonging to this species is available in a recent publication by Shaheen et al. (2000). The type strain is NCP 262T, which has been lodged with the DSMZ and the American Type Culture Collection under accession numbers DSM 13864T and ATCC BAA-117T, respectively. "

MicroPIE is extracting "− 1,6.4" as the pH max.
The pH max should just be "6.4".