The determination of organic acid content in fermentation broth can determine the distribution of metabolic flux, and the formation of organic acids is the result of microbial cell metabolic activity. By measuring the content and generation rate of organic acids in the fermentation broth, it is possible to more accurately understand the metabolic flux distribution within the bacterial body, which can help optimize the fermentation process and construct high-yield genetic engineering strains. In addition, metabolic pathways can also be studied: by studying the types of organic acids produced by microorganisms, their specific metabolic pathways can be determined. This is of great significance for a deeper understanding of the biological characteristics and functions of microorganisms. Finally, product quality control can be carried out: in the process of microbial fermentation, identifying and confirming organic acids is of great significance for controlling product quality. The type and content of organic acids can directly affect the quality of fermented products, such as taste, nutritional value, etc.