Abstract
ABSTRACTA two‐step fermentation process using Saccharomyces cerevisiae OC‐2 (wine yeast) was studied. The first step, to multiply and immobilize yeast cells, was carried out by batch method (7 days) in a trickle bed bioreac‐tor. In a second step, the substrate was continuously fermented by immobilized and free yeast cells in the same bioreactor. Continuous fermentation resulted in retention of 3% (W/V) of ethanol, 50 mg/L of isoamyl alcohol and 6 mg/L of β‐phenethyl alcohol (the major aromatic components of fermented Worcestershire sauce). Maximum ethanol productivity was retained at 4.1–4.2 g/L/hr under continuous operation with immobilized yeasts, 3.2‐fold higher than with the batch system.
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