[新聞] 麝香貓閃邊！最頂的咖啡來自大象腸道！

[STAV72 (刁民黨黨務主委)]

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1.媒體來源:

外媒    phys.org

2.記者署名:

 Gaby Clark
 Robert Egan

3.完整新聞標題:

Black Ivory coffee: Elephant gut bacteria may contribute to its smooth,
chocolaty flavor

大象腸道細菌可能有助於其口感順滑，帶有巧克力風味。

4.完整新聞內文:

Black Ivory coffee: Elephant gut bacteria may contribute to its smooth,
chocolaty flavor
by Institute of Science Tokyo

Acinetobacter and several pectin-digesting microbial species are abundant in
the guts of elephants that produce BIC. Lower pectin levels in the partially
digested beans result in fewer bitter compounds being produced when the beans
are roasted, giving BIC a smoother flavor. Credit: Institute of Science Tokyo

Coffee beans that pass through the digestive tracts of animals get their
unique flavors from the activity of gut microbes, report researchers from the
Institute of Science Tokyo. The guts of Asian elephants that produce Black
Ivory coffee (BIC) were rich in pectin-digesting bacteria. Heat-driven
degradation of pectin during roasting makes coffee bitter. Bacterial activity
that reduces the pectin content of BIC could be the source of its smoother,
chocolaty, and less bitter flavor.

黑象牙咖啡：大象腸道細菌可能有助於其口感順滑，帶有巧克力風味。
東京科學 研究所

由加比·克拉克 編輯 ，羅伯特·伊根審閱

產出BIC咖啡豆的大象腸道內富含不動桿菌屬及多種果膠消化微生物。部分消化的咖啡豆
中果膠含量較低，烘焙時產生的苦味化合物也較少，使BIC咖啡豆口感更柔和。圖片來源
：東京科學研究所

東京科學研究所的研究人員報告稱，咖啡豆在動物消化道內的獨特風味源自於腸道微生物
的活動。產出黑象牙咖啡（BIC）的亞洲象腸道內富含果膠消化細菌。烘焙過程中，果膠
因高溫降解而產生苦味。而降低BIC果膠含量的細菌活動，可能是其口感較柔和、帶有巧
克力風味且苦味較少的原因。

Coffee's global popularity and flavor diversity

With hundreds of millions of cups consumed every day, coffee is one of the
most popular beverages in the world. Many organic molecules combine to give
coffee its flavor, and nearly every coffee drinker likes a different flavor
profile that is "just theirs." The food industry has developed many ways of
processing coffee beans to alter the ratios of these molecules and create the
unique flavors consumers can enjoy.

One particularly interesting process involves passing coffee beans through
the digestive tracts of animals. An emerging example is Black Ivory coffee
(BIC). BIC is made in only one elephant sanctuary in Thailand. Asian
elephants are fed Arabica coffee cherries, and beans collected from their
dung are processed for human consumption. BIC is prized for its smooth,
chocolaty flavor, and it is less bitter than regular coffee.

咖啡在全球的受歡迎程度和風味多樣性

咖啡是世界上最受歡迎的飲品之一，每天的消費量高達數億杯。咖啡的風味由多種有機分
子共同構成，幾乎每位咖啡愛好者都偏好獨特、專屬於自己的風味。食品工業開發了多種
咖啡豆加工方法，旨在改變這些分子的比例，從而創造出消費者喜愛的獨特風味。

一個特別有趣的加工過程是將咖啡豆通過動物的消化道。黑象牙咖啡（BIC）就是一個新
興的例子。 BIC 僅在泰國的一個大象保護區生產。亞洲像被餵食阿拉比卡咖啡果，人們
從它們的糞便中收集咖啡豆，然後進行加工供人類飲用。 BIC 因其順滑的巧克力風味而
備受推崇，而且比普通咖啡苦味更少。

Research into Black Ivory coffee's unique flavor

A research team led by Associate Professor Takuji Yamada and Research Fellow
Nodoka Chiba from the School of Life Science and Technology, the Institute of
Science Tokyo (Science Tokyo), Japan, have tried to identify the biochemical
processes that give BIC its unique flavor. Their work, published in the
journal Scientific Reports on November 18, 2025, helps uncover some of the
secrets behind BIC.

"Our previous study revealed that Gluconobacter was the dominant genus in the
gut of civet cats, and it may produce volatile compounds from the coffee
beans, suggesting that microbial metabolism contributes to the coffee aroma,"
says Yamada. He adds, "These findings raised the question of whether the gut
microbiome of elephants similarly influences the flavor of BIC."

對黑象牙咖啡獨特風味的研究

由日本東京理科大學生命科學技術學院副教授山田拓二和研究員千葉乃乃香領導的研究團
隊，試圖揭示BIC獨特風味背後的生化過程。他們的研究成果於2025年11月18日發表在《
科學報告》（Scientific Reports ）雜誌上，有助於揭開BIC風味背後的部分奧秘。

山田說： “我們之前的研究表明，葡糖桿菌屬是麝貓腸道中的優勢菌屬，它可能從咖啡
豆中產生揮發性化合物，這表明微生物代謝對咖啡的香氣有貢獻。”他補充道：“這些發
現引發了一個問題：大象的腸道微生物群是否也以類似的方式影響著BIC咖啡的風味？”

Microbial analysis and findings

The team analyzed fresh dung from elephants producing BIC, as well as from
control elephants living in the same elephant sanctuary. The only difference
in their diets is that BIC-producing elephants received an additional snack
of bananas, rice bran, and whole coffee cherries. Any differences in the
content and composition of fecal microbes would be due to this snack.

Yamada's team found that BIC-producing elephants' dung was unusually rich in
pectin-digesting enzymes. 16S ribosomal RNA analysis showed that these
elephants also had a more diverse gut microbiome, with an abundance of
Acinetobacter and other pectin-digesting species.

"Interestingly, Acinetobacter has also been detected on the surface of coffee
beans. This suggests that ingestion of coffee beans may lead to the
colonization of specific microbes in the gut of elephants," remarks Yamada.

微生物分析及結果

研究團隊分析了產BIC的大象和生活在同一大象保護區的對照大象的新鮮糞便。它們飲食
上的唯一區別是，產BIC的大象額外補充了香蕉、米糠和完整的咖啡果實。糞便微生物含
量和組成的任何差異都應歸因於這種額外補充的食物。

山田的研究團隊發現，產BIC的象的糞便中果膠消化酵素的含量異常豐富。 16S核醣體RNA
分析表明，這些象的腸道微生物群也更加多樣化，其中富含不動桿菌屬和其他果膠消化菌
種。

「有趣的是，在咖啡豆表面也檢測到了不動桿菌。這表明，大象攝入咖啡豆可能會導致特
定微生物在其腸道內定植，」山田評論道。

The role of pectin and future research

Pectin in coffee beans is partially broken down by the heat of roasting and
seems to form bitter-tasting compounds such as 2-furfuryl furan. Previous
studies showed that BIC had much lower levels of 2-furfuryl furan than
regular coffee beans. These earlier findings appear to be explained by the
discovery of pectin-digesting bacteria in the gut of BIC-producing elephants.
Since pectin is partially digested as the beans pass through the elephants'
guts, there is less available to form 2-furfuryl furan when the beans are
roasted.

"Our findings may highlight a potential molecular mechanism by which the gut
microbiota of BIC elephants contributes to the flavor of BIC," says Yamada as
he describes these exciting findings.

果膠的作用及未來研究

咖啡豆中的果膠在烘焙過程中經由高溫部分分解，似乎會形成一些苦味化合物，例如2-糠
基呋喃。先前的研究表明，BIC咖啡豆中2-糠基呋喃的含量遠低於普通咖啡豆。這些早期
發現似乎可以用在產BIC咖啡豆的大象腸道中發現的果膠消化細菌來解釋。由於咖啡豆在
通過大象腸道時果膠已被部分消化，因此在烘焙過程中可用於形成2-糠基呋喃的果膠含量
較低。

山田在描述這些令人興奮的發現時說：“我們的研究結果可能揭示了一種潛在的分子機制
，透過這種機制，BIC 大象的腸道微生物群對 BIC 的風味有所貢獻。”

"Further experimental validation is required to test this hypothesis, such as
a biochemical analysis of coffee bean components before and after passage
through the elephant's digestive tract," he adds, pointing to avenues for
future research into this technique for processing coffee.

Nevertheless, this study provides a foundation for further exploration of
animal-microbiome interactions in food fermentation and flavor development.
Continued research into specific microbial metabolic mechanisms may support
the development of diverse and distinctive flavor profiles in the future!

「還需要進一步的實驗驗證來檢驗這一假設，例如對咖啡豆在通過大象消化道前後的成分
進行生化分析，」他補充道，指出了未來研究這種咖啡加工技術的方向。

儘管如此，本研究為進一步探索動物-微生物組在食品發酵和風味形成中的相互作用奠定
了基礎。對特定微生物代謝機制的持續研究，未來或將有助於開發多樣化且獨特的風味特
徵！

5.完整新聞連結 (或短網址)不可用YAHOO、LINE、MSN等轉載媒體:

https://phys.org/news/2026-01-black-ivory-coffee-elephant-gut.html

6.備註:

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→ HodorDragon: ......
→ yniori: 有多愛吃屎
→ bill403777: 人類腸道不行嗎
→ Julian9x9x9: 金凱瑞
→ loserforever: 愛吃屎
推 jupei5566: 到底多愛吃屎
→ hmcedamon: 就不能好好喝個嗎
推 koujei: 人類腸道有沒有搞頭
推 VoV: 甲甲的腸道更香
噓 nekoares: 頂三小
→ tamynumber1: 媽的 感覺有幻臭
推 rhythm1217: 這些愛吃大便的都能說出一番道理
推 gint5566: 有嗜插貓咖啡嗎
→ VVizZ: 我不想知道這些
推 orz151426: 人類真的是很噁心
推 dai26: 大腸咖啡
→ gay7788: 這麼喜歡泡屎茶
推 azeroth: = =這群愛喝怪咖啡的真的有夠噁爛...
推 ahb0711: 象屎咖啡就象屎~~什麼象牙咖啡
→ petitnoir: 像屎
推 aglet: 直接喝果汁 吃巧克力不行嗎
推 hydranokia: 吃屎還要排隊喔！XD
→ nbalook: 噁噁噁噁噁
推 coffee112: 氣味芬芳
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→ saiboos: 大腸都敢吃了還怕吃大便
推 zwk0606: 下次有商家說美少女的腸道才是最頂級的
→ PCC2003: 最頂的屎咖啡
→ zwk0606:  我也不意外了= =
推 iso90024: 直接加巧克力做成摩卡不就好了
推 tf010714: https://i.imgur.com/P5CueMn.jpeg
→ STAV72: https://youtu.be/5Hw9kRCG9TI 找到製程了
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→ rickphyman42: 怎麼那麼愛吃屎啊
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推 treetop02: 噁…
推 tym7482: 到底誰那麼閒整天翻屎找咖啡豆喝
推 CIDgreen: 泡賽喝也能進化
推 assassin762: 其他動物：人類是不是有病
推 cj34282000: 都是屎咖啡 不用分那麼細啦
推 SphereDavid: 人類開始研究誰的大便最好吃
推 luismars: 其實咖啡還真帶點屎味...
推 g8785: 大象：人類有病
推 shitboy: 古老的中藥一堆屎，人類真的很愛吃屎
→ bobju: 雞屎白還可解毒哩！
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推 kinghtt: 咖啡味的屎
推 peng830201: 人中黃咖啡
噓 dragonjj: 有這麼多東西可以吃為什麼一定要吃大便?
推 gin10791: 青鳥都說最頂的是賴清德腸道
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推 jehow: 一群死變態裝美食家 大便都能吃
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→ qaz12453: 食屎癖嗎？
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→ seagawk: 欸