Carboxylic acid production from brewer’s spent grain via mixed culture fermentation

• pH affected carboxylic acid production with mixed culture fermentation.
• Lactic acid and ethanol were produced and quickly consumed at the neutral pH.
• Neutral pH favored longer chain carboxylic acid production.
• Ethanol addition enhanced valeric acid and caproic acid production.
• Lactic acid addition enhanced propionic acid and butyric acid production.

This study aimed at investigating carboxylic acid production from brewer’s spent grain (BSG) via mixed culture fermentation. The results showed that the distribution of fermentation products was significantly affected by pH conditions and the addition of electron donors. Lactic acid was the dominant component under acidic and alkaline conditions while volatile fatty acids (VFAs) became dominant under the neutral condition. Furthermore, the neutral condition favored the chain elongation of carboxylic acids, especially with ethanol as the electron donor. Ethanol addition enhanced valeric acid and caproic acid production by 44% and 167%, respectively. Lactic acid addition also had positive effects on VFAs production under the neutral condition but limited to C2–C4 products. As a result, propionic acid and butyric acid production was increased by 109% and 152%, respectively. These findings provide substantial evidence for regulating carboxylic acid production during mixed culture fermentation of BSG by controlling pH and adding electron donors.