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Scientists at the Nestlé Research Centre, Lausanne, Switzerland, have mapped the process of cocoa fermentation, shedding light on a previously little-understood process.
The findings have been published in Applied and Environmental Microbiology.
By mapping the metabolic pathways of acetic acid bacteria, the scientists discovered an important interaction involving acetic acid bacteria, lactic acid bacteria and yeasts.
The complex collaboration among these microbes is critical for optimal cocoa fermentation, an important first step in producing chocolate with superior taste and quality.
The study is available at this link.
