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Starter cultures backed for on-farm cocoa fermentation
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

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