date:Jul 31, 2012
ted dry cocoa beans that gave concomitant milk and dark chocolates with a reliable flavour, independent of cocoa-producing region or fermentation method,said the researchers.
For the production of a standard bulk chocolate, the addition of a yeast/LAB/AAB starter culture was necessary,they added.This enabled an enhanced and consistent ethanol production by yeasts for a successful starter culture-added cocoa bean fermentation process.
This study showed possibilities for the use of starter cultu