date:Jul 31, 2012
The research published inFood Microbiology suggest the use of starter cultures could enable cocoa bean fermentations to produce chocolate with a more consistent flavour profile independent of cocoa-producing region and fermentation method.
Led by Professor Luc De Vuyst from Vrije Universiteit Brussel, Belgium, the researchers noted that the addition of a starter culture made up of yeast, lactic acid bacteria (LAB), and acetic acid bacterium (AAB), enables cocoa producers to overcome variabi