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As many San Franciscans have noticed, sourdough bread stays fresher longer than the regular stuff. Sourdough’s extended freshness is due to extra fermentation that traps more moisture in the dough1. But now we know that sourdough’s longevity2 is also because it can ward3 off mold. Because bacteria in some sourdough starters(起动装置;开胃菜;发酵剂;酵母) actually produce mold-killing compounds - essentially4 natural preservatives5(防腐剂).
Most sourdough starters contain strains(气质;性情;种类) of Lactobacillus(乳酸菌) bacteria, like the poster child Lactobacillus sanfranciscensis. Eight years ago, researchers isolated6 another strain called Lactobacillus hammesii from a French sourdough starter.
They've now discovered that the strain pumps out a potent7 antifungal as it digests bread flour. So they baked bread with the L. hammesii starter, sliced it, and waited. The loaf resisted mold for 12 days, a few days more than L. sanfranciscensis sourdough, and twice as long as typical bread. Those results are in the journal Applied8 and Environmental Microbiology.
L. hammesii isn't the most common sourdough strain. But the researchers say it could eliminate the need for added preservatives, which would mean store-bought sourdough that's additive-free and lasts for weeks. Assuming you can wait that long to eat it.
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1 dough | |
n.生面团;钱,现款 | |
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2 longevity | |
n.长命;长寿 | |
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3 ward | |
n.守卫,监护,病房,行政区,由监护人或法院保护的人(尤指儿童);vt.守护,躲开 | |
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4 essentially | |
adv.本质上,实质上,基本上 | |
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5 preservatives | |
n.防腐剂( preservative的名词复数 ) | |
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6 isolated | |
adj.与世隔绝的 | |
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7 potent | |
adj.强有力的,有权势的;有效力的 | |
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8 applied | |
adj.应用的;v.应用,适用 | |
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