"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："對于這種啤酒,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,最后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%."
Now, we'll be the first to breathe in a healthy dose of skepticism when it comes to probiotics. Studies have often been contradictory or inconclusive when it comes to probiotics, and they're certainly given much more credit than they deserve on the market. However, Lactobacillus paracasei L26 was documented as having immune-boosting properties in mice — though this has yet to be confirmed in humans. They've already taken out a patent for the recipe to sell it commercially, which means we won't be seeing a peer-reviewed study on the beer and a decisive verdict on its positive properties. Still, Liu is confident that the bacterium strain, which was isolated from the human gut, will make for a delicious and healthy beer, which he expects people to enjoy.
目前,就益生菌而言,我們提出的一些懷疑是合理的.因為關于益生菌的研究通常是矛盾或沒有確切結論的.在市場上,益生菌的作用被人們過分抬高了.不過副干酪乳桿菌L26的確能夠提高老鼠的免疫力——雖然這種效果在人類身上并沒有得到證實.陳美芝與劉紹泉教授已經獲得了配方專利,以便進行商業銷售.這意味著,我們不會看到同行有關該啤酒的評議研究,以及有關其益處的裁定書.但劉紹泉對這種從人體腸道中分離的菌株很有信心,他認為這種益生菌將會釀造出深受人們喜愛的、美味而健康的啤酒.
"The general health benefits associated with consuming food and beverages with probiotic strains have driven demand dramatically. In recent years, consumption of craft or specialty beers has gained popularity too. Alcine's invention is placed in a unique position that caters to these two trends. I am confident that the probiotic gut-friendly beer will be well-received by beer drinkers, as they can now enjoy their beers and be healthy."
"攝入含益生菌的食品飲料所帶來的健康益處急劇推動著市場需求.近幾年,精釀啤酒或特色啤酒也備受歡迎.陳美芝發明的益生菌啤酒其獨特之處在于它同時迎合了兩種潮流.我相信益生菌啤酒會大獲好評,因為人們在享用啤酒的同時也滿足了自身對健康的需要."
It's not the first attempt to create a beer with secondary healthy effects. In 2008, Rice University researchers brewed an "anti-cancer beer" though we haven't heard much of it since. While not really the same approach, another cool project was delivered by a small brewery in Scandinavia — PangPang Brewery developed what they call the perfect shower beer. People have brewed beer for millennia, I'm really happy to see this type of innovations finally kicking in.
這并非首次有人試著釀造具有從屬健康功效的啤酒.2008年,萊斯大學的研究人員釀造出了一款"抗癌啤酒",但后來,它就杳無音訊了.盡管采用的方法不同,但是斯堪的納維亞小型啤酒廠又開發出了另一個很酷的項目——PangPang啤酒廠研發出淋浴啤酒,這是一種專門為滿足人們洗澡時喝酒的欲望而研發的啤酒.人們釀造啤酒的歷史已有千年了,我很開心看到這種創新終于投入實踐.
英文來源：zmescience.com
