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。301Please respect copyright.PENANAY3iBzQC0J8
301Please respect copyright.PENANAVyJvL7xAdU
301Please respect copyright.PENANAkZSq41XyXC
那麼除了酵母之外,細菌又可不可以用來釀酒呢?301Please respect copyright.PENANAp3X11jQ8Uq
301Please respect copyright.PENANAmxsfJPkOHO
(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)。301Please respect copyright.PENANA0RrWHMNWA4
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)。301Please respect copyright.PENANAjQmVgPmn0I
301Please respect copyright.PENANASfpMuef3K4
301Please respect copyright.PENANAF4pU3TMIEk
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?301Please respect copyright.PENANANIIB68KWHg
301Please respect copyright.PENANAW1ygO8r1R8
(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。301Please respect copyright.PENANAUNTyH46T12
301Please respect copyright.PENANAIGxYKO4evA
301Please respect copyright.PENANAn0k5O03jGj
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......301Please respect copyright.PENANAfYdW857K4s
301Please respect copyright.PENANALEnKLT6FIx
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。301Please respect copyright.PENANAcpfBi8BrZc
301Please respect copyright.PENANAAtmXbCOiZR
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。301Please respect copyright.PENANA5H28ekfQH4
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。301Please respect copyright.PENANAnOfDwS9hsJ
301Please respect copyright.PENANAJkOwgdj2Hx
301Please respect copyright.PENANAgVVKk6nUol
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。301Please respect copyright.PENANAA9xzZmZprQ
301Please respect copyright.PENANA6M8GZJw4mX
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/toc301Please respect copyright.PENANA9AMuutgSh6
301Please respect copyright.PENANAruy3flYJop
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。301Please respect copyright.PENANAWoRw9z1jq4
301Please respect copyright.PENANAmCTQW40iDo
Link:301Please respect copyright.PENANAn1xRRvb93A
https://www.penana.com/user/27349/%E8%96%AF%E4%BB%94%E8%81%9E%E8%8C%B1%E8%8E%89/portfolio301Please respect copyright.PENANAcUe8nCjiPq
301Please respect copyright.PENANAWNyS0v9RvB
有興趣接收科學資訊的話,歡迎follow IG: potatopigtongue。301Please respect copyright.PENANA6nDqn804d7
301Please respect copyright.PENANAlpPStFQswk
https://www.instagram.com/potatopigtongue/301Please respect copyright.PENANAEAeFSrrrwC
301Please respect copyright.PENANAzXpIZq2lwy
301Please respect copyright.PENANA2HkCm06EWL
301Please respect copyright.PENANAxIxh9OJ8fd
Ref1:https://academic.oup.com/femsle/article/145/3/301/605010301Please respect copyright.PENANA2wBntcBwjR
Ref2:https://link.springer.com/chapter/10.1007%2F3540116982_2301Please respect copyright.PENANAnEjugslwgt
Ref3:https://link.springer.com/article/10.1007/s00253-003-1393-5301Please respect copyright.PENANAE5ghJeV7Om
arrow_back
科普專欄–薯不揀單
more_vert
-
info_outline Info
-
toc Table of Contents
-
share Share
-
format_color_text Display Settings
-
exposure_plus_1 Recommend
-
Sponsor
-
report_problem Report
-
account_circle Login
Search stories, writers or societies
Continue ReadingClear All
What Others Are ReadingRefresh
X
Never miss what's happening on Penana!
科普專欄–薯不揀單
Author:
薯仔聞茱莉
ISSUE #115
深入淺出–細菌能否用來釀酒?
LIKES 2
READS 297
BOOKMARKS 148
campaign
Request update 0
Sponsor
Login with Facebook
or Sign up/Login to comment or bookmark!
Click to load the next chapter
X
After each update request, the author will receive a notification!
smartphone100 → Request update
X
Sponsor again
Click to login
Login first to show your name as a sponsor.
Thank you for supporting the story! :)
Please Login first.
×
Write down what you like about the story
×
Reading Theme:
Font Size:
Line Spacing:
Paragraph Spacing:
Load the next issue automatically
Reset to default
×
People Who Like This