科普專欄–薯不揀單 - 深入淺出–細菌能否用來釀酒？

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。531Please respect copyright.ＰＥＮＡＮＡS65HLjTMdm
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那麼除了酵母之外，細菌又可不可以用來釀酒呢?531Please respect copyright.ＰＥＮＡＮＡ0Ib2TLpg2a
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（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)。531Please respect copyright.ＰＥＮＡＮＡzmZ1PL3abB
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)。531Please respect copyright.ＰＥＮＡＮＡlkd4fIXFfN
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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?531Please respect copyright.ＰＥＮＡＮＡfJPaI36JUu
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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。531Please respect copyright.ＰＥＮＡＮＡQlhMryUZO6
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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......531Please respect copyright.ＰＥＮＡＮＡGVXW6bZrXh
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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。531Please respect copyright.ＰＥＮＡＮＡapbDRNQ1yE
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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。531Please respect copyright.ＰＥＮＡＮＡB1vRNSBq7W
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。531Please respect copyright.ＰＥＮＡＮＡZDrU0mgukx
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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。531Please respect copyright.ＰＥＮＡＮＡiiMuiWX8ug
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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/toc531Please respect copyright.ＰＥＮＡＮＡvpIr7yN6D3
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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。531Please respect copyright.ＰＥＮＡＮＡ3wsaj3sUnL
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Link:531Please respect copyright.ＰＥＮＡＮＡaeFxHCePB1
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio531Please respect copyright.ＰＥＮＡＮＡKcOwZIV17t
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有興趣接收科學資訊的話，歡迎follow IG: potatopigtongue。531Please respect copyright.ＰＥＮＡＮＡ7vL1EJi9YW
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Ref1:https://academic.oup.com/femsle/article/145/3/301/605010531Please respect copyright.ＰＥＮＡＮＡR6YRjzTd1D
Ref2:https://link.springer.com/chapter/10.1007%2F3540116982_2531Please respect copyright.ＰＥＮＡＮＡesvnY9UkPV
Ref3:https://link.springer.com/article/10.1007/s00253-003-1393-5531Please respect copyright.ＰＥＮＡＮＡcFgm3p6yp4

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