of rising bread, or the tang of a good beer.

漲大的麵包的味道，或好啤酒的味道。

These techniques have been part of human life for millenia.

幾千年來，這些技術一直是人類生活的一部分。

But today, fermentation is being hacked for the food of the future.

但是今天，發酵正在為未來的食物而被破解。

Those tiny microbes are helping us solve the global challenge of how to produce more and

這些微小的微生物正在幫助我們解決全球挑戰，即如何生產更多和更多的產品。

more food for more and more people…and we’re not just talking about stuff like bread.

為越來越多的人提供更多的食物......而且我們不只是在談論麵包等東西。

Like one of my favorite bacterial genuses, Lactobacillus, let’s break this down.

就像我最喜歡的細菌基因之一，乳酸菌，讓我們把它分解一下。

When microorganisms like bacteria or fungi do fermentation, they’re breaking down some

當細菌或真菌等微生物進行發酵時，它們正在分解一些

kind of sugar, like glucose, into smaller building blocks—it's how they make energy

某種糖，如葡萄糖，變成較小的構建塊--這就是它們製造能量的方式。

for themselves.

為自己。

But we‘ve been harnessing that process since the dawn of civilization, using these microbes—and

但是，自人類文明誕生以來，我們一直在利用這一過程，利用這些微生物--------。

their byproducts—to make tasty stuff for ourselves, too.

他們的副產品--為我們自己製作美味的東西，也是如此。

When it comes to food, there are three main types of this process:

談到食品，這一過程主要有三種類型。

Lactic acid fermentation, which is used to make things like yogurt, pickles, and sourdough

乳酸發酵，用於製作酸奶、泡菜和酸麵糰等東西。

bread.

麵包。

Ethanol/alcohol fermentation, which is used to make things like wine, beer, and more.

乙醇/酒精發酵，用於製造諸如葡萄酒、啤酒等東西。

And acetic acid fermentation, which makes things like vinegars and kombucha

還有醋酸發酵，這使得像醋和康普茶這樣的東西成為可能。

When we talk about fermentation for the future of food, we mean something a little different.

當我們談論未來食品的發酵時，我們的意思有點不同。

The traditional fermentation we’ve been talking about can be used to produce non-meat

我們一直在談論的傳統發酵可用於生產非肉類食品。

‘meat’ products, like fermenting soybeans into tempeh, which is a vegan meat alternative.

肉 "產品，如將大豆發酵成豆豉，這是一種素食肉類替代品。

But there’s also something called whole biomass fermentation, where the microbes themselves

但也有一種叫做整體生物質發酵的東西，即微生物本身的發酵。

are the food.

是食物。

For example, Quorn is a company takes filamentous fungi

例如，Quorn是一家公司採取絲狀真菌

and ferments them into what's called mycoprotein.

並將它們發酵成所謂的黴菌蛋白。

So there fermented fungi are the protein-packed product.

是以，那裡的發酵真菌是含有蛋白質的產品。

Then we get into real sci-fi territory with precision fermentation.

然後我們進入真正的科幻領域，進行精確發酵。

This is where we can tell a microbe to produce the exact enzymes and proteins that make up

這就是我們可以告訴一個微生物產生確切的酶和蛋白質，以構成

real animal products.

真正的動物產品。

For example, a company called Perfect Day takes the genomic sequence that we know codes

例如，一家名為 "完美一天 "的公司將我們知道的基因組序列編碼

for beta-lactoglobulin (a type of whey protein).

為β-乳球蛋白（乳清蛋白的一種類型）。

They can "copy" and "paste" that sequence into the genome of a fungus.

他們可以 "複製 "和 "粘貼 "該序列到一個真菌的基因組中。

This fungus now has the instructions to create whey as part of its fermentation process.

這種真菌現在有了創造乳清的指令，作為其發酵過程的一部分。

And because it’s not coming from an animal, this milk doesn’t contain any hormones or

因為它不是來自動物，所以這種牛奶不含任何荷爾蒙或激素。

antibiotics.

抗生素。

That's because these problematic compounds often end up

這是因為這些有問題的化合物往往最終導致

in traditional meats and animal products to address

在傳統肉類和動物產品中，以解決

issues that come with modern industrial animal agriculture.

現代工業化畜牧業帶來的問題。

But that’s kind of a whole ‘nother video.

但這是另一個視頻的內容了。

This precision production pipeline can be used to make all kinds of different molecules

這種精密的生產管道可用於製造各種不同的分子

that are a part of many animal products, like eggs and cheese.

是許多動物產品的一部分，如雞蛋和奶酪。

These proteins and enzymes can be used to add flavor or texture to an animal-free product,

這些蛋白質和酶可用於增加無動物產品的味道或質地。

like with Impossible Foods.

像與不可能的食物一樣。

They use yeast as little factories to produce a molecule called heme, the compound that

他們利用酵母作為小工廠，生產一種叫做血紅素的分子，這種化合物可以

gives meat its meaty taste and that makes their plant-based burgers ‘bleed’.

賦予肉類以肉味，這使他們的植物性漢堡 "流血"。

Precision fermentation could also solve challenges that other alternative meat endeavors are

精確發酵也可以解決其他替代肉品努力所面臨的挑戰。

facing. For example,

面對。比如說。

cell-based agriculture aims to create meat by growing animal cells outside of the animal.

細胞農業旨在通過在動物體外培養動物細胞來製造肉類。

So, this involves taking a small, harmless sample from a cow,

是以，這涉及到從牛身上提取一個小的、無害的樣本。

and then proliferating those cells in the lab

然後在實驗室裡增殖這些細胞

into something like…a steak.

變成類似......牛排的東西。

Fermentation could produce the key components that keep those cultivated meat cells healthy

發酵可以產生保持這些培養的肉細胞健康的關鍵成分

and thriving as they proliferate.

並隨著它們的增殖而茁壯成長。

But an actual animal has been using their muscles.

但是一個真正的動物一直在使用他們的肌肉。

The forces of motion and gravity have been acting on that muscle and forming it in really

運動和重力的力量一直作用於這塊肌肉，並使其真正形成。

key ways that are extremely difficult to recreate in a petri dish.

在培養皿中極難重現的關鍵方式。

So, fermentation could be again used to produce things like collagen and fibronectin.

是以，發酵可以再次用於生產像膠原蛋白和纖維蛋白這樣的東西。

These proteins could hold those lab-grown cells together in a way that may more accurately

這些蛋白質可以將這些實驗室培育的細胞固定在一起，其方式可能更準確

mimic the steak we know and love, structurally and texturally.

從結構和質地上模仿我們熟悉和喜愛的牛排。

So, all three of these fermentation techniques present a huge opportunity to solve some of

是以，所有這三種發酵技術為解決一些問題提供了巨大的機會。

the world’s biggest challenges.

世界上最大的挑戰。

Like an ever-expanding world population requiring more and more food, especially protein.

比如不斷擴大的世界人口需要越來越多的食物，特別是蛋白質。

Fermentation-based food technologies could provide that protein, but without the land

基於發酵的食品技術可以提供這種蛋白質，但不需要土地。

and water use, the pollution, and the greenhouse gas emissions of traditional animal agriculture.

畜牧業對水的使用、汙染以及傳統畜牧業的溫室氣體排放的影響。

Plus—it’s good news for the animals too.

此外，這對動物也是一個好消息。

But the cost of taking it to the big time can be astronomical, especially for precision

但是，把它帶到大時代的成本可能是天文數字，尤其是對於精確的

fermentation.

發酵。

For one fermentation-based milk company, for example, the cost of producing enough milk

例如，對於一家以發酵為基礎的牛奶公司來說，生產足夠的牛奶的成本

to go commercial would result in a product that costs 4 times its animal-based competitor.

走向商業化將導致產品的價格是其動物基競爭者的4倍。

So lots more research needs to be done into how to get the absolute most out of those

是以，需要做更多的研究，研究如何從這些東西中獲得絕對的好處。

little suckers—maximizing their efficiency as tiny biofactories,

小吸盤--使其作為微小生物工廠的效率最大化。

while also trying to minimize cost.

同時也要儘量減少成本。

And the question still remains: would you buy alternative protein like this?

而問題仍然存在：你會購買這樣的替代蛋白質嗎？

Would you eat it?

你會吃它嗎？

One of the biggest hurdles may be convincing people

最大的障礙之一可能是說服人們

that meat or milk or other animal-free animal products

肉類或牛奶或其他不含動物的動物產品

that come from microbial fermentation are just as tasty and safe and nutritious as the real thing.

來自微生物發酵的產品與真正的東西一樣美味、安全和有營養。

So, I guess that’s a job for us microbe enthusiasts to get on, stat.

所以，我想這是我們這些微生物愛好者要做的工作，統計。

If you want more on alternative food production, check out this video here, and if you have

如果你想了解更多關於替代食品生產的資訊，請看這裡的視頻，如果你有

questions about this topic or others like it, let us know down in the comments below.

如果您對這個話題或其他類似話題有疑問，請在下面的評論中告訴我們。

Make sure to subscribe to Seeker for all your microbial newsflashes, and as always, thanks

請務必訂閱Seeker，以獲得所有的微生物新聞，並一如既往地感謝

for watching.

用於觀看。

I’ll see ya next time.

下次見。