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新加坡研發出益生菌啤酒 可改善腸道健康
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.

如果喝啤酒還需要理由的話,科學家可以給你個理由。新加坡國立大學研究人員剛剛研發了一種新型的益生菌啤酒,這種啤酒可以改善你的免疫系統,消除體內的病原體和毒素。

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?

研發健康的益生菌啤酒這一靈感來源於新加坡國立大學理學院食品科學技術系大四應屆生陳美芝(音譯)。她意識到,儘管市場中有多種益生菌乳製品,但還有一塊巨大的益生菌市場尚未被開發,那就是啤酒。由於性質使然,啤酒是益生菌的沃土。此外,在世界各地,精釀啤酒現象正以驚人速度增長著。那麼,為何不將兩者合二為一呢?

"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.

陳美芝在2017年7月份就要畢業了,她說:"益生菌的健康益處眾人皆知。雖然益生菌通常存在於已發酵的食物中,但在啤酒中培養足量活性益生菌非常具有挑戰性,因為啤酒花酸會殺死益生菌,因此目前市面上含有益生菌的啤酒相當罕見。我相信人們可以通過食用益生菌來達到健康飲食,所以我自然而然地選擇這個主題來作為我最後一年的課題。"

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.

她與教授劉紹泉(音譯)一起,選取了一種市場前景良好的微生物,名為L26的副乾酪乳桿菌。因為它會利用麥芽汁裡的糖分,產生乳酸,使啤酒具有刺激性味道、並散發出芬芳。並且啤酒本身濃度較低,酒精濃度僅為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."

開發出這種啤酒的陳美芝在一份聲明中說:"對於這種啤酒,我們使用一種乳酸菌作為益生菌。它會利用麥芽汁的糖來產生酸味的乳酸,最後生產出帶有尖銳酸味的啤酒。釀造該產品需耗時一個月,其酒精含量約為3.5%。"

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