Used as a pH indicator in microbiology and analytical chemistry, particularly in culture media to detect acid production. It changes color from purple to yellow over the pH range of 5.2 to 6.8, making it ideal for monitoring fermentation processes. Commonly used in carbohydrate fermentation tests to identify microorganisms based on their metabolic activity. Also employed in buffer systems and enzymatic assays where precise pH tracking is required. Its clear color transition allows for easy visual detection without the need for instrumentation.