評論
打印
Most food ferments when bacteria living in it eat sugars and nutrients in the food.
大部分食物發酵是因為細菌消耗掉了食物的糖分和其它營養。
The bacteria subsequently produce waste in the form of acids and other chemicals that affect the appearance, smell, and taste of the food.
隨后，細菌代謝產生酸和其他化學物質會影響食物的外觀，氣味和口感。
In other words, bacterial waste is what causes food to rot and appear moldy.
也就是說，細菌的代謝物才是食物腐爛、發霉的罪魁禍首。
But like most life forms, bacteria need water to thrive.
和大多數生物一樣，細菌也需要水來繁殖。
While many foods contain a good deal of water, honey contains almost none.
許多食物都含有大量水分，而蜂蜜幾乎沒有任何水分。
What little water exists in honey binds to its sugars and enzymes, leaving little for bacterial growth.
蜂蜜中僅有的水分會跟糖分還有酶結合，細菌幾乎沒有水分可以繁殖。
Unsealed, honey will attract water from the air and eventually ferment. But sealed, honey lasts for ages.
解封的蜂蜜會吸收空氣中的水分然后發酵。而密封的蜂蜜可保存數年。
Of course, even sealed honey will eventually crystallize and turn hard, but this doesn’t mean it’s spoiled.
當然了，密封狀態下的蜂蜜最終也會結晶、變硬，但是并不意味著變質。
In fact, even years later, it’s as good as new.
實際上，即使數年過后，蜂蜜仍舊新鮮如初。
譯文為可可英語翻譯，未經授權請勿轉載!
