Better chocolate with microbes: Same yeast used in beer, wine and bread

[Panich52]

Science Daily

Better chocolate with microbes: Same yeast used in beer, wine and bread

http://feedproxy.google.com/~r/sciencedaily/strange_science/~3/kvcPQ2E-em8/150715130831.htm?utm_source=feedburner&utm_medium=email

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.