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%。
“For this beer, we used a lactic acid bacterium as a probiotic microorganism,” explains Chan Mei Zhi Alcine, who developed the beer, in a statement. “It will utilise sugars present in the wort to produce sour-tasting lactic acid, resulting in a beer with sharp and tart flavors. The final product, which takes around a month to brew, has an alcohol content of about 3.5 percent.”
开发出这种啤酒的陈美芝在一份声明中说:“对于这种啤酒,我们使用一种乳酸菌作为益生菌。它会利用麦芽汁的糖来产生酸味的乳酸,最后生产出带有尖锐酸味的啤酒。酿造该产品需耗时一个月,其酒精含量约为3.5%。”
【新加坡研发出益生菌啤酒 可改善肠道健康】相关文章:
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