新加坡研发出益生菌啤酒 可改善肠道健康
Researchers develop probiotic beer that "boosts your immunity and improves gut health"
If you needed yet another reason to drink beer, science just gave it to you. Researchers from the National University of Singapore (NUS) just developed a new type of probiotic beer which could improve your immune system and neutralize pathogens and toxins.
如果喝啤酒还需要理由的话,科学家可以给你个理由.新加坡国立大学研究人员刚刚研发了一种新型的益生菌啤酒,这种啤酒可以改善你的免疫系统,消除体内的病原体和毒素.
The idea of developing a healthy, probiotic beer, came from Miss Chan Mei Zhi Alcine, a fourth-year student from the Food Science and Technology Programme at the NUS Faculty of Science. Chan realized that while the market abounds with dairy-based probiotics, there's another huge untapped market for probiotics: beer. Due to its nature, beer is a fertile ground for probiotics, and the craft beer phenomenon has been growing at a staggering rate in many parts of the world — so why not blend the two?
研发健康的益生菌啤酒这一灵感来源于新加坡国立大学理学院食品科学技术系大四应届生陈美芝（音译）.她意识到,尽管市场中有多种益生菌乳制品,但还有一块巨大的益生菌市场尚未被开发,那就是啤酒.由于性质使然,啤酒是益生菌的沃土.此外,在世界各地,精酿啤酒现象正以惊人速度增长着.那么,为何不将两者合二为一呢？
"The health benefits of probiotics are well known. While good bacteria are often present in food that have been fermented, there are currently no beers in the market that contain probiotics. Developing sufficient counts of live probiotics in beer is a challenging feat as beers contain hop acids that prevent the growth and survival of probiotics. As a believer of achieving a healthy diet through consuming probiotics, this is a natural choice for me when I picked a topic for my final-year project," said Miss Chan, who will be graduating in July 2017.
陈美芝在2017年7月份就要毕业了,她说："益生菌的健康益处众人皆知.虽然益生菌通常存在于已发酵的食物中,但在啤酒中培养足量活性益生菌非常具有挑战性,因为啤酒花酸会杀死益生菌,因此目前市面上含有益生菌的啤酒相当罕见.我相信人们可以通过食用益生菌来达到健康饮食,所以我自然而然地选择这个主题来作为我最后一年的课题."
Working with Associate Professor Liu Shao Quan, she used a strain of Lactobacillus paracasei called L26, which seems to be particularly promising. The probiotic gives a strong taste with pleasant aromas, and the beer itself is quite light — with only 3.5% alcohol.
她与教授刘绍泉（音译）一起,选取了一种市场前景良好的微生物,名为L26的副干酪乳杆菌.因为它会利用麦芽汁里的糖分,产生乳酸,使啤酒具有刺激性味道、并散发出芬芳.并且啤酒本身浓度较低,酒精浓度仅为3.5%.
