Researchers at the University of Biological Sciences at the University of Notehi have identified the main factors that determine the taste of chocolate during the fermentation of cocoa. It turned out that the temperature, the pH level and the composition of the bacterial communities determine the nature of the bodel and the wealth of the final product. The work was published in the Nature Microbiology magazine.
The fermentation is one of the most important stages after the cocoa harvest. Under natural conditions, the grains are installed directly in the boxes or baskets, where the microbes and mushrooms of the environment begin the process of decaying and reducing the bitterness. However, this process remains uncontrollable, so the quality of chocolate differs heavily from season to the region and region.
The scientists have studied the column organizers and chemical reactions to the so-called "delicate flavor" of chocolate with Colombian farmers. Then they recreated the fermentation in the laboratory, collecting a "synthetic community", highly selected mixture of bacteria and mushrooms. It turned out that the method can copy the mainly sensual and chemical characteristics of traditional fermentation while ensuring stable results.
"We have shown that we can rely on objective markers such as pH, temperature and the dynamics of the bacterial community to predict and reproduce the chocolate flavor," said the lead author of David Gopalchan.
This opens the door for the standardization of the process, he says. As the snacks have converted to cheese and beer production, so that snare cultures can revolutionize the chocolate industry.
Translation of: Euromedia24.com
