My understanding is that the best growth happens at higher pH and higher temps. The higher temps, of course, restricts the water's ability to hold oxygen and that's why it is important to cause as much surface disturbance as possible. The pH isn't overly important, but I believe the growth stops at 6.0. Adding baking soda to raise the pH serves two purposes. #1 - it raises the pH to the preferred level for the bacteria. #2 - it raises the buffering capacity of the water, which helps to protect against a pH crash later in the cycle.
At least that is my understanding of it.
At least that is my understanding of it.