The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

@article{Schwan2004TheMO,
  title={The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality},
  author={Rosane Freitas Schwan and Alan E. Wheals},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2004},
  volume={44},
  pages={205 - 221}
}
  • R. Schwan, A. Wheals
  • Published 1 July 2004
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
The first stage of chocolate production consists of a natural, seven-day microbial fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao. There is a microbial succession of a wide range of yeasts, lactic-acid, and acetic-acid bacteria during which high temperatures of up to 50°C and microbial products, such as ethanol, lactic acid, and acetic acid, kill the beans and cause production of flavor precursors. Over-fermentation leads to a rise in bacilli and filamentous… 
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