Microbial chocolatiers of fine flavour

Pablo Cruz-Morales

doi:10.1038/s41564-025-02101-9

Microbial chocolatiers of fine flavour

Pablo Cruz-Morales^*

^*Corresponding author for this work

Research output: Contribution to journal › Comment/debate › Research › peer-review

Abstract

A comprehensive assessment of biotic and abiotic features of cacao fermentation led to the design of a defined microbial consortium that could reproduce the fine flavour profile of chocolate under controlled conditions.

Original language	English
Journal	Nature Microbiology
Volume	10
Issue number	9
Pages (from-to)	2102-2103
ISSN	2058-5276
DOIs	https://doi.org/10.1038/s41564-025-02101-9
Publication status	Published - 2025

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title = "Microbial chocolatiers of fine flavour",

abstract = "A comprehensive assessment of biotic and abiotic features of cacao fermentation led to the design of a defined microbial consortium that could reproduce the fine flavour profile of chocolate under controlled conditions.",

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Microbial chocolatiers of fine flavour

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