20261011~1012 讀食品微生物的源起 and 格蘭氏染色
20261011 23:50
出處：千華出版的[專技高考] 食品技師30天一次攻榜:榜首不傳秘笈大公開, 2026, P.172
對許旺提出的酒精發酵 ( a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce) 產生疑問，於是我查找網路資料（"In 1836, while investigating digestive processes, he isolated a substance responsible for digestion in the stomach and named it pepsin, the first enzyme prepared from animal tissue."），感覺不到哪裡有提到發酵，(偉明出版, P.6 )的基礎食品微生物學只有提到參與醱酵的「糖的真菌」。
心得：到底是不是書寫錯呢？ 還是我理解不好？ 要討論
1868 Pasteur 證實Mycoderma mesentericum與酒精轉變為醋酸有關
心得：尋找Mycoderma mesentericum圖片有困難，或許要用1898的Acetobacter aceti
（結果比較多，代表要用新的資料）
2026-10-12 10:20
Gram staining Procedure Videos
Procedure Pictures
補充：最新永續衣料染色技術
聯想問題：
心得：去查找學術文獻，但沒提到染色問題，反而看到有趣的酸種麵包文獻。另外，我學到微生物染色不只有格蘭氏染色，還有番紅法可以染色；也不是每種染劑的結果都會一樣，要依照菌的特性去染，才知道是否會有反應。
-------------------------------------
我的紙本筆記：
Comments
Post a Comment