American Society For Microbiology

WASHINGTON, DC — For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation. The research was published ahead of print July 6th in Applied and Environmental Microbiology, a publication of the American Society for Microbiology.

http://www.foodmanufacturing.com/news/2015/07/better-chocolate-microbes