Fermentation of cocoa beans requires precise collaboration among two bacteria, and yeast
Tuesday, June 10, 2014 - 16:41
in Mathematics & Economics
Good chocolate is among the world's most beloved foods, which is why scientists are seeking to improve the product, and enhance the world's pleasure. A team of researchers from Germany and Switzerland—the heartland of fine chocolate—have embarked upon a quest to better understand natural cocoa fermentation and have published findings ahead of print in the journal Applied and Environmental Microbiology.