Membrane-based fermentation enables highly selective caproic acid production from wine lees

Chain elongation is a green chemistry approach to convert organic waste or agro-industrial side-products into caproic acid. Nonetheless, such feedstocks may contain microorganisms and chemical pollutants that could deteriorate the product yield and purity. This study introduces a membrane-based fermentation process designed to isolate the caproic acid producing bacteria from these contaminants. A tubular polysiloxane (silicone) membrane submerged into a fermentor allowed the selective diffusion of ethanol and acetic acid while preventing the cross-over of bacteria and contaminants such as ions. Abiotic tests confirmed that membrane thickness, feedstock pH and flow velocity can be adjusted to independently control the diffusion of ethanol and acetic acid. Thereof, optimal ethanol:acetic acid ratios for chain elongation (6:1) were obtained from a feedstock solution with equimolar (1 M) concentrations of both. In the biotic tests, this resulted in a highly selective (>90 %) caproic acid production at a highest rate of 3.1 g/(L⋅d). Maintaining the pH above 6.8, thereby keeping most caproic acid in its dissociated form, prevented its back-diffusion through the membrane. Similar caproic acid productivity was achieved from diluted wine lees (1 M ethanol), amended with 1 M acetic acid. In contrast, unamended wine lees resulted in three times lower caproic acid production rate, although the product selectivity remained high (94 %). Downstream processing by acidification and phase separation yielded 6–13 mL/Lfeedstock of an oily product containing up to 784 g/L caproic acid (84.3 % purity). In conclusion, membrane-based fermentation enables highly selective caproic acid production from highly concentrated and unbalanced substrates.