Lactobacillus casei is propagated under essentially anaerobic conditions to provide a starter culture for manufacture of Swiss cheese. The culture produces lactic acid as a by-product of energy metabolism. The system has the following characteristics: YXS=0.23kgkg1KS=0.15kgm3max=0.35h1mS=0.135kgkg1h1 A stirred fermenter is operated in fed-batch mode under quasi-steady-state conditions with a feed flow rate of 4m3h1 and feed substrate concentration of 80kgm3. After 6h, the liquid volume is 40m3. 1. What is the initial culture volume? Lactobacillus casei is propagated under essentially anaerobic conditions to provide a starter culture for manufacture of Swiss cheese. The culture produces lactic acid as a by-product of energy metabolism. The system has the following characteristics: YXS=0.23kgkg1KS=0.15kgm3max=0.35h1mS=0.135kgkg1h1 A stirred fermenter is operated in fed-batch mode under quasi-steady-state conditions with a feed flow rate of 4m3h1 and feed substrate concentration of 80kgm3. After 6h, the liquid volume is 40m3. 1. What is the initial culture volume