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。297Please respect copyright.PENANAn29vEjyBzO
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那麼除了酵母之外,細菌又可不可以用來釀酒呢?297Please respect copyright.PENANAYKTIIpIUCd
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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)。297Please respect copyright.PENANAvEt8nmM4cG
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)。297Please respect copyright.PENANAGS5EubPo5t
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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?297Please respect copyright.PENANA8y9QQb2qdN
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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。297Please respect copyright.PENANAil6qG9fsiE
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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......297Please respect copyright.PENANAHnw6BQDY4y
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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。297Please respect copyright.PENANAcJQuSeednZ
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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。297Please respect copyright.PENANAqnYE3JmVVw
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。297Please respect copyright.PENANA2Gd5W5rEc7
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有興趣接收科學資訊的話,歡迎follow IG: potatopigtongue。297Please respect copyright.PENANA5fnl5KVz6f
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Ref1:https://academic.oup.com/femsle/article/145/3/301/605010297Please respect copyright.PENANAbDVyWDwl2X
Ref2:https://link.springer.com/chapter/10.1007%2F3540116982_2297Please respect copyright.PENANAN7TZh6bKqc
Ref3:https://link.springer.com/article/10.1007/s00253-003-1393-5297Please respect copyright.PENANASsgEzDztmo