David Gopolchan and his colleagues at the University of Nottingham have backed a “collection” of microbes that cannot be ignored. Classic chocolate with the most exquisite flavors. The results of their work, the commission noted the presence of rare and pleasant notes in the proposed samples – fruity and floral. Scientists hope their scientific approach will help standardize chocolate-making processes for preservation. high quality.

Do not include variations and additions to most popular drugs. components are what the product is like, based on how the cocoa beans are fermented. Based on the substances they are removed, so this is a primitive technology. The harvested beans are kept in baskets for some time until the microorganisms are separated from their bodies. In the process, they are used in chemical processes, including the flavor of chocolate.

Since they are controlled by the authorities, the ferries are not controlled. are fermented on it. First of all, firstly, based on products such as the use of a microbiological unit that ensures that the taste of the product is limited is also considered. Most of them were used by genetically exploiting materials from Colombian farms to understand which microbes influence cocoa bean fermentation and how.

In this study, nine major microbes were isolated: five bacteria and four bacteria. Scientists have sterilized freshly harvested cocoa beans to ensure that their fermentation hazards are affected when consumed. “star cast” The result is one of almost half the quality-assured chocolates sold. qualities that were highly appreciated tasters.

Source: Tech Cult

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I am a professional journalist and content creator with extensive experience writing for news websites. I currently work as an author at Gadget Onus, where I specialize in covering hot news topics. My written pieces have been published on some of the biggest media outlets around the world, including The Guardian and BBC News.

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