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

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 280 ml/min with a fixed aeration rate (200 ml/min) at 28 degrees C. Compared with the lower circulation rate (40 ml/min), at 210 ml/min of circulation rate or higher, ethanol productivity increased 10.3-fold at 41 h of fermentation.