At which pH level do fungi begin to be favored over bacteria in competition for food?

Fungi are known to thrive in more alkaline conditions, particularly at a pH level around 9. At this elevated pH, the environment becomes less favorable for many bacteria, which often prefer neutral to slightly acidic conditions.

In a pH range closer to neutral or slightly acidic (around 5 to 7), bacteria are generally more competitive, as they can utilize available nutrients more efficiently under these conditions. When the pH is at 3, it is quite acidic, which is unfavorable for both fungi and most bacteria, but extremely low pH favors a different group of microorganisms, such as certain acidophilic bacteria.

As the pH rises to 9, many bacterial species find it challenging to survive due to increased ion concentrations and changes in solubility of nutrients. This creates an ecological niche favorable for fungi, which can withstand a wider range of pH levels and continue to break down organic matter effectively. This shift in microbial competition highlights the importance of pH in determining the dynamics of microbial populations in various environments, especially in soil and decomposition settings.