Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Production of Worcestershire Sauce by a Trickle Bed Bioreactor Using Comb-Shaped Ceramics Carriers
Tetsuya FukayaHideki SakamotoAkitaka MuraokaTohru SuzukiKeiichi KawaiHiroyuki HoritsuKazuhiro Takamizawa
Author information
JOURNAL FREE ACCESS

1995 Volume 59 Issue 4 Pages 706-708

Details
Abstract

The purpose of this study is to prepare Worcestershire sauce with higher levels of ethanol and aromatic components by a trickle bed bioreactor. Ethanol productivity in a trickle bed bioreactor was measured with changing circulation rates from 40 to 280ml/min with a fixed aeration rate (200ml/min) at 28°C. Compared with the lower circulation rate (40ml/min), at 210ml/min of circulation rate or higher, ethanol productivity increased 10. 3-fold at 41h of fermentation.

Information related to the author

This article cannot obtain the latest cited-by information.

© Japan Society for Bioscience, Biotechnology, and Agrochemistry
Previous article Next article
feedback
Top