The lactobacillus family is used industrially in many areas of bioproduction for its multiple by-products of industrial interest, including lactic acid. This is produced with the use of homofermenters using different carbon sources. An anaerobic fermentation process was proposed in a lactic acid batch system, using immobile lactobacillus casei cells on the surface of carriers with calcium alginate for their fixation in a fermenter with a solution of 1200 l of whey. Knowing that the composition of whey is expressed in the attached table, determine the following questions using reactions 1 and 2. a) How much lactic acid is generated in the bioprocess in kg? b) How much glucose is generated from the substrate used in kg? c) All the compounds of this series of fermenters leave together towards a clarifier, what is the composition of this current? Average Whey Analysis Compound % lactose 4.9 Nitrogenous compounds 0.90 Ashes 0.60 Fats 0.30 Lactic acid 0.20 Water 93.00 TOTAL 100

Reaction 1 C12H22O11 + H2O ----- 2 C6H12O6 Reaction 2 C6H12O6---- 2CH3(CH)OHCOOH Additional data PM lactose 342, glucose 180, Ac. Lactic 90, water 18, lactose density 1.52 kg/l