酵母能夠將葡萄糖轉化成為酒精及二氧化碳, 酵母品種Saccharomyces cerevisiae亦因此亦成為了釀酒用的長年之選。322Please respect copyright.PENANA0viyZNOwP4
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那麼除了酵母之外,細菌又可不可以用來釀酒呢?322Please respect copyright.PENANAFO6GhBP4fe
322Please respect copyright.PENANAJhIpV8czSC
(圖2)事實上的確有細菌品種能夠轉化葡萄糖為酒精,Z.mobilis是其中一道例子,其產生酒精的效率比酵母高出3-5倍(Ref1)。322Please respect copyright.PENANAdImnmTnLXp
甚至乎,Z.mobilis 細菌的最高酒精產量可達97%(Ref2),而S. cerevisiae則最高只能去到90-92%(Ref3)。322Please respect copyright.PENANAJxrrnxcWMw
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可觀的表面數據擺在眼前,為何好像並不常聽見有人利用細菌來釀酒呢?322Please respect copyright.PENANAFrOBe03oNT
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(圖3)其中一道致命的原因,就是該細菌產生酒精的過程中,會產生帶有異味及混濁顏色的化學物(Acetylaldehyde及Sulfide Compounds),為酒精飲品帶來味覺及視覺的負面影響。322Please respect copyright.PENANAh2YmxaQGYK
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以墨西哥的普逵酒 (Pulque)為例,其釀製過程中便會加入Z. mobilis,從圖中可以清楚見得到其視覺的衝突,至於味道究竟如何我就不太清楚......322Please respect copyright.PENANAh9HruPIPGJ
322Please respect copyright.PENANAMAJVfL7UIg
另一方面,基於Z. mobilis 無法在pH 3.75以下的環境繁殖,有不少的英國蘋果酒均會盡量將pH壓低3.5或以下,減低酒精受到Z. mobilis污染的機會。322Please respect copyright.PENANA0G8gKiA0bF
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雖然細菌在產酒過程中會產生對飲用帶來負面效果的化學物,但基於其卓越的產酒效率,在工業用酒精的生產方面仍有其發揮空間。322Please respect copyright.PENANAIeAEZaO3Gc
同時間,亦難保有科學家會利用基因編輯技術,產生出一種高效率而又不會產生不良化合物的釀酒細菌品種。322Please respect copyright.PENANAAF7ClTG8w6
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如果想我快啲出文的話,請入去Penana網站科普專欄–薯不揀單俾一個like以及Bookmark,這對我非常之重要。322Please respect copyright.PENANAsN2v5W5Vk3
322Please respect copyright.PENANAVkfqLFKmy3
Link: https://www.penana.com/story/66244/%E7%A7%91%E6%99%AE%E5%B0%88%E6%AC%84-%E8%96%AF%E4%B8%8D%E6%8F%80%E5%96%AE/toc322Please respect copyright.PENANApUjXehDSeN
322Please respect copyright.PENANAY85wZS31UY
同時亦可以在Penana網站裡按「買一嚿/半嚿薯仔」,以課金的方式推動我繼續搜羅資料寫文,多謝。322Please respect copyright.PENANAIHiC3aFvns
322Please respect copyright.PENANAbMAAPg8aZf
Link:322Please respect copyright.PENANAkQA2JMB0OW
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio322Please respect copyright.PENANAKH29keKAdV
322Please respect copyright.PENANAqFPXpn6NEk
有興趣接收科學資訊的話,歡迎follow IG: potatopigtongue。322Please respect copyright.PENANA89vG9N8pql
322Please respect copyright.PENANA0SBD78FZis
https://www.instagram.com/potatopigtongue/322Please respect copyright.PENANAStGJ6e5MTP
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322Please respect copyright.PENANAvMaU3qFyPP
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Ref1:https://academic.oup.com/femsle/article/145/3/301/605010322Please respect copyright.PENANA8pf2uXXPRH
Ref2:https://link.springer.com/chapter/10.1007%2F3540116982_2322Please respect copyright.PENANAWo2y8czrdQ
Ref3:https://link.springer.com/article/10.1007/s00253-003-1393-5322Please respect copyright.PENANAXbtR4Q9YLv
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科普專欄–薯不揀單
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薯仔聞茱莉
篇 #115
深入淺出–細菌能否用來釀酒?
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