Worcestershire Sauce Research Articles

Implementation of ISO 16140-3:2021 for Enumeration of Enterobacteriaceae in Food Products

Method verification is one of the steps required to ensure that all methods used meet the standards required for data reliability and accuracy in a laboratory that implements Good Laboratory Practices (GLP). In accordance with ISO 16140-3:2021, the method verification for microbiology testing implemented by calculating the Intralaboratory Reproducibility Standard Deviation (SIR) for implementation verification and eBias value for food item verification. Method verification for enumeration of Enterobacteriaceae in food products using ISO 16140-3 has never been carried out at the Indonesian Food and Drug Authority (FDA) laboratories. Therefore, verification of this method needs to be performed. This study aimed to verify the ISO 21528-2:2017 as reference method for enumeration of Enterobacteriaceae in food products by colony count technique. The selected food item for implementation verification was pasteurized milk while for food item verification, the selected food items were yogurt, traditional preserved egg (telur pindang), sweet and hard candy, seasoning dry powder, worcester sauce and cassava chips. All of selected foods were artificially contaminated with Escherichia coli WDCM 00012. The SIR value obtained was 0.12 ≤ 2× 0,18 (lowest mean value of SR from ISO 21528-2:2017), indicating that the acceptability limit for the implementation verification was met. While the eBias value for all selected food item were less than 0,5 log10, thus the verification study in the National Quality Contol Laboratory of Drug and Food (NQCLDF), Indonesian FDA, meets the acceptance criteria defined in the standard ISO 16140-3:2021.

Are Demographic, Psychosocial, and Behavioral Factors Associated with Urinary Salt Excretion in Japanese Workers?

Although high salt intake is a major public health problem, little is known about the predictors of salt intake in Japanese. The present study aims to investigate the association of demographic, psychosocial, and behavioral factors with urinary salt excretion in Japanese workers. From September to November 2014, a self-administered questionnaire was completed by Japanese workers at 8 workplaces in Niigata, Japan. Demographic factors (shift work, household income, family structure, the person responsible for cooking, and smoking habit) were assessed by questionnaire. Psychosocial factors (self-efficacy, perceived social support, and knowledge) were measured using a scale similar to items from an existing scale. Behavioral factors (intake frequency of foods and alcohol, and general dietary behavior) were assessed using a validated, brief-type self-administered diet history questionnaire. Estimated 24-hour urinary salt excretion was calculated from sodium and creatinine concentrations in second morning void or spot urine samples. Analysis of covariance was used to examine the association of factors with urinary salt excretion while adjusting for age and body mass index. Of 457 respondents, 406 participants’ data were analyzed. Urinary salt excretion was not associated with any demographic and psychosocial factors. The intake frequency of pickled vegetables and buckwheat noodles, and the amount of soup consumed with noodles were significantly and positive association with urinary salt excretion in women. Conversely, amount of soy sauce and Worcestershire sauce used at the table was significantly and negative association with urinary salt excretion in men. The association with salt intake was found only behavioral factors in Japanese workers.

Detection of Gluten during the Fermentation Process To Produce Soy Sauce

Advances have been made to provide people with celiac disease (CD) access to a diverse diet through an increase in the availability of gluten-free food products and regulations designed to increase label reliability. Despite advances in our knowledge regarding CD and analytical methods to detect gluten, little is known about the effects of fermentation on gluten detection. The enzyme-linked immunosorbent assay (ELISA) and lateral flow devices routinely used by analytical laboratories and regulatory agencies to test for the presence of gluten in food were examined for their ability to detect gluten during the fermentation processes leading to the production of soy sauce, as well as in finished products. Similar results were observed irrespective of whether the soy sauce was produced using pilot-plant facilities or according to a homemade protocol. In both cases, gluten was not detected after moromi (brine-based) fermentation, which is the second stage of fermentation. The inability to detect gluten after moromi fermentation was irrespective of whether the assay used a sandwich configuration that required two epitopes or a competitive configuration that required only one epitope. Consistent with these results was the observation that ELISA, lateral flow devices, and Western immunoblot analyses were unable to detect gluten in commercial soy sauce, teriyaki sauce, and Worcestershire sauce. Although reports are lacking on problems associated with the consumption of fermented soy-containing sauces by consumers with CD, additional research is needed to determine whether all immunopathogenic elements in gluten are hydrolyzed during soy sauce production.

Use of Dialysis and Liquid-Liquid Extraction for the Determination of Propionic Acid by Gas Chromatography.

A simple and efficient method for the determination of propionic acid (PA) in foods was developed. The sample was cleaned up by dialysis, and PA in the resulting solution was extracted into ethyl acetate for GC analysis. Sodium sulfate was used as a salting-out agent in the extraction process, and GC-FID and GC-MS were successfully applied to the determination and confirmation of PA, respectively. The recoveries were in the range of 98.9-104.4% at the addition level of 0.2 g/kg from 6 foods, bread, cake, cheese, worcester sauce, vinegar-pickles and yogurt. To evaluate the performance of the developed method, recoveries from bread, cake and cheese were compared with those of the notified method at the maximal allowable addition level of PA as a preservative for each food. Recoveries of 98.2-99.5% for the developed method and 91.2-92.0% for the notified method were obtained. The analytical limit was 0.1 g/kg in samples for both determination and confirmation.

Where We’ll Leave This for Now

Your husband stares at your breasts as you change into the pink pajama set your mother gave you for Christmas. You quickly pull the nightshirt over your head and turn away from him, walking into the bathroom and closing the door. You cup your breasts through the cotton. They're tender from swelling, and you feel embarrassed about them, like an ex-porn star with leftover silicone implants. They aren't your husband's for enjoying. They aren't yours, either. They belong to-well. You aren't sure.When you get in bed, your husband keeps staring at you, even more intently than he did three years ago when you chopped your hair into a pixie. He's been staring at you all evening, since you came out of the bathroom holding a pregnancy test with two pink lines. You hoped the second pink line, much paler than the first, could be stared into oblivion, the way stars can be made to disappear. Maybe your husband is staring at you with this hope, you think.The next morning you call your doctor before you brush your teeth. Your husband goes to his job; you go to yours, and afterward, to the graduate class you're taking at night. You fall asleep at the seminar table and wake up with drool on your cheek. You've never fallen asleep in class before; you've never been lazy, not once.You've built a good life. You can construct four walls around the reasons to have a child: your job pays fifty thousand a year; your husband's pays sixty-five thousand. You're married. You're twenty-seven, would be twenty-eight by the time the-ah, the what? W hat term should you pick? You try to remember the words Republicans use and the words Democrats use. Embryo? Zygote? Fetus? Virus? Life? Thing? Baby? There's a scien- tific term somewhere on the internet, but you decide on kernel. A kernel on the verge, kind of like you in your one-bedroom apartment. Your sixmonth-long marriage. Your half-completed master's degree. The fact that you don't feel ready. Those are the other walls you could build for another house, another future, but they feel more like fences that any skeptic could tear down.W hen he gets home from work, your husband finds you microwaving popcorn in the kitchen. He tells you he got some advice from his coworker, Patrick: that the two of you should make one spreadsheet of pros and cons and another sheet to explore how having a child would impact your budget. W hat exceptional advice, you say. You think of Patrick, who has a two-year-old of his own, Tommy. Tommy wears his mother's hand-sewn bowties to preschool. You've seen the photos posted on social media. His mother, Olivia, wears a string of pearls and five-inch heels to every holiday party. She quit her job to stay home. You imagine Olivia tut-tutting at the news of your kernel, leaning one hand on her granite countertop, brushing the other hand through her long blond hair as chicken cordon bleu cooks in the oven.You remind your husband of the time Patrick told everyone at the company picnic that the chili you'd labeled vegan actually had a teaspoon of Worcestershire sauce in it. You tell your husband he doesn't get to decide who knows about your pregnancy. Not Patrick, not Olivia, not your husband's entire company. His boss. Maybe he'll get a raise for the good news. Wouldn't that be nice? You're screaming at him now. Your husband tells you you're being completely crazy, that Patrick promised not to tell anyone, not even Olivia. Crazy? You, crazy? You rip open the bag of popcorn and throw it at him and tell him to get the hell out.But your husband won't leave the apartment, and instead is squatting on the couch behind the blare of the television, so you pack a bag and drive to your friend Virginia's. She had three abortions, all of them at nineteen. Now she's thirty-two and lives alone in a studio on the twenty-second floor of a high rise. You have never known her to have a steady boyfriend, just the two cats you pet when you walk in the door. You burst into tears and tell her everything, about the pregnancy and about Olivia knowing about the pregnancy. …

LC-MS/MSによる農産物を主原料とした加工食品中の残留農薬一斉分析法の検討

A rapid multi-residue method for determination of pesticide residues in processed foods manufactured from agricultural products was examined. Five mL water was added to 5 g sample in a polypropylene tube, and the tube was left to stand at room temperature for 30 min. Then, 20 mL acetonitrile was added to the sample. The mixture was homogenized in a high-speed homogenizer, followed by salting out with 1 g NaCl and 4 g anhydrous MgSO4. After centrifugation, the organic layer was purified on a graphitized carbon/PSA cartridge column. After removal of the solvent, the extract was resolved in methanol-water and analyzed with LC-MS/MS. The recoveries of 93 pesticides fortified into 5 kinds of processed foods [Chinese cabbage kimchi, marmalade, raisin, umeboshi (pickled plum) and worcester sauce] were examined at the concentrations of 0.02 and 0.1 μg/g (n=5). The recoveries of 61 pesticides in all foods were 70-120% with relative standard deviation below 20% at both concentrations. Seventy-four processed foods obtained from markets in Japan were examined with this method. Pesticide residues over the maximum residue limit (0.01 μg/g) were detected in 2 processed foods.

Determination of 4(5)-Methylimidazole in Soy Sauce and Other Foods by LC-MS/MS after Solid-Phase Extraction

A method for the determination of 4(5)-methylimidazole (4MeI) in naturally brewed soy sauce was developed for the first time using solid-phase extraction (SPE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). SPE on silica-based reversed-phase cartridges with heptafluorobutyric acid as an ion-pairing reagent was used for the efficient cleanup of 4MeI. A multimode ODS column was employed for the chromatographic separation. To subtract the matrix effect during LC-MS/MS analysis, a standard addition method was used. The levels of 4MeI found in naturally brewed soy sauce were extremely low (ranging from <0.002 to 0.023 μg/g), whereas those in soy sauces containing caramel color were generally high (ranging from 0.43 to 4.8 μg/g). The method proved to be useful for the analysis of 4MeI in other foods such as caramel colors, drinks, and Worcestershire sauce.

Encystment and excystment of the paramphistomid trematode Zygocotyle lunata

This study reports further observations on encystment and excystment of the paramphistomid trematode Zygocotyle lunata. Of numerous substrates tested in the laboratory for cercarial encystment, i.e. plastic and glass dishes, Styrofoam™, aluminium foil, snail shells, and cheesecloth, all but cheesecloth allowed for 100% encystment within 4h of cercarial release at 28°C. Numerous physical and chemical factors were tested to kill cysts, and their capacity to do so was determined by the subsequent inability of cysts to excyst within a chemical excystment medium. Vinegar, Italian salad dressing, soy sauce and 10% solutions of sucrose, acetic acid and sodium chloride were the most detrimental. Freezing, boiling and storage of cysts for more than 2 years also killed them. Several marinades such as lemon juice, Worcestershire sauce, and various concentrations of potassium permanganate, did not kill the majority of cysts tested. Since Z. lunata is a potential foodborne trematode for humans and animals, it is important to determine suitable ways to control or kill these cysts.

Food Additives And Their Mutagenicity

Sweet and flavours, vital constituents of food are indispensable to the modern day consumer as a means for the rapid identification and ultimate acceptance of food. A large number of natural or synthetic food additives have been removed from both national and international lists of permitted food additives because of their mutagenic or carcinogenic activity. To the majority of the food additives, JECFA/FAO has assignedAdmissible Daily Intake Dose �-ADI, which are often temporary and emphasized the need for further genotoxic evaluation, since a number of them are reported to be genotoxic below the ADI dose. In India, the problem is severe because in spite of regulation and restrictions by the prevention of Food Adulteration Act of 1954, use of non-permitted food additives are prevalent. In the present study, the mutagenic effects of sweeteners, saccharin (sweetex) and aspartame (sugar free) and flavouring agents such as vanilla essence, soy sauce, chilly sauce, worcestershire sauce, ice cream essence and rose syrup were tested utilizing Ames Salmonella microsome assay. Salmonella typhimurium strains such as TA 98 and TA 100, with and without metabolic activation were used. The results showed that all the food additives were found to be mutagenic except vanilla essence and ice cream essence.

Do Repugnant Scents Increase Survival of Ground Nests? A Test with Artificial and Natural Duck Nests

Ground-nesting birds typically experience high predation rates on their nests, often by mammalian predators. As such, researchers and wildlife managers have employed numerous techniques to mitigate nest predation. We investigated the use of scents as repellents to deter predators from both artificial and natural ground nests. Survival rates of artificial nests did not differ among six groups of substances (Wald ?2 df = 5 = 4.53, P &lt; 0.48); however the chronology of predation among groups differed. A commercial Coyote urine based deterrent (DEER-D-TERTM), human hair, and Worcestershire sauce were depredated faster than the control (F4,5 = 40.3, P &lt; 0.001). Nest survival of natural nests differed among those groups tested (Wald ?2 df = 2 = 11.8, P &lt; 0.005); the eight mothball treatment decreased survival (Wald ?2 df = 1 = 11.5, P &lt; 0.005), which indicated that novel smells may attract predators or result in duck nest abandonment when coupled with natural duck scent. Chronologies of predation events among treatment groups were not different for natural nests (F2,3 = 1.9, P = 0.22). These findings indicate an interaction between novel scents and predator olfactory cues.

固相抽出およびＨＰＬＣを用いた食品中のポリソルベートの分析法

A simple and rapid method using refractive index high-performance liquid chromatography (RI-HPLC) was developed for the determination of polysorbates (PS) in processed foods. PS were extracted with ethyl acetate containing 5% methanol. The extract was cleaned up on a multimode cartridge (300 mg) and an Alumina-N cartridge (500 mg) to remove fats and food color. HPLC separation was performed on a C18 column (4.6 i.d. x 150 mm) with methanol as the mobile phase. The recoveries of PS80 from nine kinds of foods fortified at the levels 1-5 g/kg were 80-99%. The limit of quantitation for PS80 in foods was 0.10 g/kg. The proposed method was applied to Worcestershire sauce that was PS-positive by TLC, and PS was confirmed to be present as PS80 at the concentration of 0.13 g/kg.

Psicose Contents in Various Food Products and its Origin

To elucidate the history of human exposure of psicose, a determination method of psicose (D/L-psicose) in various food products has been developed : post column high-performance liquid chromatography (HPLC) using gel permeation column in ligand exchange mode coupled with pulsed amperometric detection (PAD). The calibration curve of D-psicose was linear in a concentration range of 5 to 150μg/ml with a correlation coefficient of 0.9999. With ultrasonic extraction and C18 Sep-pack filtration methods, the samples for HPLC analysis could be prepared from various food products within 0.5-1.5h without any interference materials. The psicose recovery (n=5) from coffee and corn-snack was found to be 96.6% with relative standard deviation (R.S.D.) of 1.9% and 96.7% with R.S.D. of 3.0%, respectively. The resultant psicose content varied from 0.5mg/100g (coffee) to 130.6mg/100g (Worcester sauce). In particular, confectionery products and seasoning sauces exhibited higher psicose content than other studied products. In high sugar food products, heat processing had a marked effect on the production of psicose. The psicose formation due to heating was suggested to be a non-enzymatic reaction.

Fish Allergy: Fish and Products Thereof

ABSTRACT: Allergy to fish is a common cause of IgE‐mediated food allergic reactions especially in geographic regions where fish is an important dietary component. Fish allergy is estimated to affect 0.4% of the total population in the United States. All species of fish are believed to be allergenic, but allergic reactions to fish reported in the medical literature are most commonly caused by cod and salmon. The major allergen in fish is a naturally occurring muscle protein called parvalbumin. Some evidence exists of allergic reactions to other fish proteins including collagen. This review addresses fish allergy and fish‐derived ingredients, namely gelatin, isinglass, fish maws, ice‐structuring protein, fish oil, and Worcestershire sauce.

Culinary dissection

Close to the bone: surgeons & chefs An 8-part television series Fresh Cut Entertainment, Calgary, Alta. Created by Richard Hu Hosted by Allan Shewchuk Produced by Doug Hodgson If you enjoy “Asparagus Battle” and “Kamo Eggplant Battle” on Iron Chef, have an intense relationship with The Naked Chef, like nothing more than to nibble along with Nigella Bites, or spend hours sitting in the dark double-clicking on photos of curvaceous red peppers and tomatoes on foodporn sites, you would approve of Close to the Bone: Surgeons & Chefs. The premise of this eight-part television series was cooked up by Richard Hu, an orthopedic surgeon at Foothills Hospital in Calgary, Alta. Each episode features a specialist surgeon preparing two gourmet meat dishes. Given the smorgasbord of cooking shows already available, skeptics might argue that the creation of a cooking show that tosses home cuisine into a stew containing surgery and comparative anatomy is like serving fugu fish with Worcestershire sauce on Belgian waffles. However, in an exercise of cultural fusion that combines the dining table with the operating table to create a platform for a truly nouvelle cuisine, Close to the Bone outflanks competitors and claims new ground as the television program that blends surgery and lessons in human anatomy with gourmet cooking and educational visits to a butcher shop. The series is filmed in a studio designed to resemble an operating room. The set includes surgical drapes, an illuminator, knives and other surgical implements, and a guest surgeon dressed in standard-issue OR greens. Hosted by Allan Shewchuk, a personal injury lawyer and chef with the requisite cooking show host personality, each episode features a visit to Darrell the butcher, a short lesson in comparative anatomy that explores the relationship between the human body and the food being cooked, and a guest surgeon whose specialty serves as the narrative hook for each episode's meat dish. Joseph Dort, an ear, nose and throat specialist, prepares succulent dishes of pig snout and calf's tongue. Urologist Gerry Todd makes lamb kidney and deep-fried bull's testicles. Gary Gelfand, a thoracic surgeon, prepares braised short ribs and oven-baked glazed ribs. Vegetarians beware: the program is for hard-core carnivores. Interested viewers who cannot gain access to the main course are welcome to sample a light appetizer from the program. Fresh Cut Entertainment provides a videoclip (http://www.freshcut.tv/bone.html) featuring Vaughan Bowen, a hand surgeon, preparing steaming dishes of tender zampone (stuffed pig's trotter) and osso bucco (veal shank). The episode quite successfully demonstrates the similarities between the human forearm and a pig's trotter. With a close-up shot of the knife slicing through succulent osso bucco and the ritual clinking of the chefs' wine glasses at show's end, the clip left me glancing at my forearm and wondering if it might make a nice soup stock. Notwithstanding professional production values and the show's all-star cast of established Alberta surgeons, Close to the Bone garnered few nibbles when Hu dangled the idea before television executives. Viewers who like to keep their peas separate from their potatoes might pucker their mouths at the visits to Darrell the butcher and the close parallels drawn between human anatomy and the food humans eat. Close to the Bone might find itself limited to a niche-market audience, but will surely attract interest from the ranks of gourmet chefs currently closeted as surgeons; cultural bricoleurs who would like to melt the barriers separating surgery, human anatomy and home cuisine; advocates of consensual cannibalism who have exhausted the cooking tips provided in The Silence of the Lambs, and television programmers looking to appeal to the same popular sensibilities that make Extreme Makeover such a hit. While Close to the Bone does not quite reach the culinary martial art form of Iron Chef, Hu, Shewchuck and their surgeon friends are a genial bunch. The series had its debut eight-week run on the Canadian Learning Television on consecutive Tuesdays from March 23 to May 11. The series will likely be rebroadcast later this year; aficionados will be happy to learn that another 22 episodes are in the works. Leigh Turner School of Social Science Institute for Advanced Study Princeton, NJ Assistant Professor Biomedical Ethics Unit and Department of Social Studies of Medicine McGill University Montreal, Que. Figure. Cooking with surgical precision Photo by: Fresh Cut Entertainment Figure Photo by: Fresh Cut Entertainment

Encyclopedia of Clinical Toxicology: A Comprehensive Guide and Reference. Irving S. Rossoff. New York, NY: The Parthenon Publishing Group. A CRC Co., 2002, 1528 pp., $299.95. ISBN 1-84214-101-5.

Beginning with an entry on an experimental antibiotic, A-649, and continuing on to the plant zygophyllum, this extensive volume reportedly contains information for 6000 potential toxins. I will admit that I have neither counted nor read every entry contained within the 1154 double-columned pages of information. According to the preface, the contents of this encyclopedia represent a small portion of the author’s extensive collection of files that were accumulated over a 50-year career in toxicology and veterinary medicine. It is not clear how entries were selected for inclusion, but they cover a broad range of categories: prescription and nonprescription drugs, chemicals, herbals, plants, fungi, marine life, venoms, food ingredients, clothing, and environmental toxins. The entries are arranged alphabetically without further classification into the aforementioned categories. The book is not, however, your typical encyclopedia of toxicology. To begin with, this volume contains numerous entries not often found elsewhere, as most toxicology encyclopedias focus on intoxicants that are either commonly encountered or that are considered extremely toxic. Thus, I suspect that true toxicologists will enjoy perusing the volume and will delight at the multitude of examples of “everything is toxic”—if the exposure is sufficient. Therefore, along with arsenic, digitalis, methanol, and sarin, one will find A-649, water boatman, paper, Worcestershire sauce, and Fuller’s earth. There are many listings for plants that I have not …

Behavior of Enterohemorrhagic Escherichia coli O157 : H7 in various Foods Stored at -20°C

Enterohemorrhagic Escherichia coliO157 : H7 (Ex-1064) were inoculated into various foods such as minced meat, milk, fruit juice, and other commercial foods. During the storage at-20°C for 15 days, the survival number of inoculum was periodically assessed. Furthermore, the influence of foods thawing process on the residual number of inoculated E. coli O157 : H7 was tested. (1) The foods tested were roughly classified into three groups as follows by the behaviors of residues. (1) Group A-1 foods : The survival number remained constant during 15 days : minced meats (beef, pork, chicken, hamburger meat and fish). (2) Group A-2 foods : The survival number gradually decreased in 15 days : milk, bouillon, corn potage, white sauce, mashed potato, boiled fish paste (kamaboko), bean curd, fried bean curd (atuage), omelet and boiled rice. (3) Group B foods : The number of inoculum decreased rapidly and disappeared within one day : fruit juice and acidic sauce (apple juice, orange juice, soy sauce, Worcestershire sauce, demiglace sauce, French dressing, Italian dressing, and Thousand Island dressing). (2) For the studies of the influence of food thawing process on the residual number of E. coli O157 : H7, inoculations were carried out into both Group A-1 foods, minced beef, and also Group A-2 foods such as milk and bouillon. However, there was no difference in the number of residues among the thawing process in the tap water, in the refrigerator, and at room temperature.

Difference between Escherichia coli O157:H7 and non-pathogenic E. coli: Survival and growth in seasonings

We examined the survival and growth of Escherichia coli O157:H7 cells incubated with several seasonings, in comparison with those of non-pathogenic E. coli. The cells were incubated at 25°C for 24 h with several concentrations of NaCl, sucrose, soy sauce, worcester sauce and tomato ketchup, and their survival ratios were determined. The E. coli O157:H7 strains showed relatively higher survival ratios in 0.5–1.0 M sucrose, 25% soy sauce and 12.5–50% worcester sauce than the non-pathogenic strains, but slightly lower survival ratios in 0.5–2.0 M NaCl. A noteworthy difference between E. coli O157:H7 and the non-pathogenic strains was that incubation in the presence of 12.5% soy sauce allowed the growth of E. coli O157:H7 strains but reduced the viable cell numbers of non-pathogenic E. coli strains.

A novel model for continuous fermentation process for Worcestershire sauce production using a trickle bed bioreactor

The mass balances of sugar and ethanol were computed on the assumption that the trickle bed bioreactor used was a continuous-flow stirred-tank reactor (CSTR), and simulation of the steady ethanol concentration at various dilution rates was performed using a modified Contois equation. The equation proposed here represents the conventional Contois equation as a particular equation of the modified formula ( m=1.0). The stability of the continuous fermentation in the production of Worcestershire sauce was evaluated, and this process was kinetically analyzed using the modified Contois equation. Neither decrease in yeast activity nor clogging with growth yeasts was observed in the trickle bed bioreactor with comb-shaped ceramic carriers during the fermentation period (about 6 months). From the results of the evaluation of mixing conditions this bioreactor can be regarded as a combination of a plug flow reactor (PFR) in the ceramic part, and a CSTR in the retention part. However, the trickle bed bioreactor could function as a CSTR having the same capacity as the actual volume of the retention part for the fermentation contribution rate of each part of the bioreactor. The observed ethanol concentration and productivity at the steady states were almost the same as the values calculated using the material balance equations of the sugar concentration and the ethanol concentration in a CSTR and the modified Contois equation with m=6.0. Thus, the modified Contois equation ( m=6.0) has been proposed as a design equation for a fermentation process for Worcestershire sauce production. When the modified Contois equation was applied to an acetic acid fermentation process and a plant tissue culture the observed product concentrations at each dilution rate were similar to the calculated values. It has been proved that the modified Contois equation is applicable not only to an alcohol fermentation process for Worcestershire sauce production but also to other fermentation processes and growth reactions.

Continuous Fermentation of Worcestershire Sauce by Trickle Bed Bioreactor Using Comb‐Shaped Ceramic Carriers

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.

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°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.