Fig. 2From: Electrolytic extraction drives volatile fatty acid chain elongation through lactic acid and replaces chemical pH control in thin stillage fermentationControl and experimental fermentation over time; total amount of carboxylates and total suspended solids. In the experimental fermentation, current was applied prior to the vertical dotted line. a The total amount of measured carboxylates. Note the experimental case includes the amount extracted. b Total suspended solids measured represented by the proportion of total suspended solids in the fermenter relative to that of the feedBack to article page