Production of Worcestershire Sauce by a Trickle Bed Bioreactor Using Comb-Shaped Ceramics Carriers

抄録

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.