Popular guidelines / 03/06/2019

What is choc in microbiology?

Chocolate is made from beans of the cacao tree (Theobroma cacao which translates to god food plant). The order of succession of the microbes in the fermenting mass is crucial for chocolate aroma and flavor. …

Which is the microorganism that?

Microorganisms or microbes are microscopic organisms that exist as unicellular, multicellular, or cell clusters. Microorganims are widespread in nature and are beneficial to life, but some can cause serious harm. They can be divided into six major types: bacteria, archaea, fungi, protozoa, algae, and viruses.

How is bacteria used to make chocolate?

Bacteria are responsible for the delicious chocolate taste. Bacteria and fungi on cocoa beans is called the cocobiota and performs fermentation by degrading sugars. From these molecules they produce metabolites that together give chocolate its delicious taste.

What kind of bacteria can grow on chocolate agar?

Chocolate agar contains blood that has been heated to release factors that aid in the growth of fastidious bacteria, most notably Haemophilus and Neisseria species.

Is there fungi in chocolate?

No, chocolate does not get moldy. It is practically impossible for that bar of chocolate to grow mold as it lacks the moisture that encourages mold growth. However, it can develop a fuzzy white, chalky layer known as chocolate bloom. It may look like fungus on chocolate, but it’snot.

How is chocolate made with the help of microbes?

Chocolate is a food which can only be made with the help of microbes. After the beans have fermented they are dried and taken to the processing plant for roasting and kibbling (broken into pieces). The broken shells are removed and the small pieces left called nibs are reduced to a thick liquid which contains about 55% cocoa butter.

The most common species that require this enriched medium for growth include Neisseria gonorrhoeae, Neisseria meningitidis and Haemophilus spp. Neither of these species is able to grow on sheep blood agar. Chocolate agar slants is used for the short-term storage of pathogens such as N.meningitidis, S.pneumoniae, and H.influenzae for up to 1 week.

What is the microbiology of cocoa fermentation?

Source Article: The microbiology of cocoa fermentation and its role chocolate quality which contains a details of each species isolated from the fermenting mass at each stage of fermentation plus more details or click here for the abstract An interesting website with background information about chocolate here

What kind of microbes are in cocoa powder?

Salmonella has been found in cocoa powder where it can survive for long periods, but most cases are due to contamination of the product during processing and packing. It is therefore important to use the highest standards of hygiene and quality assurance during chocolate and confectionery manufacture.

How are microorganisms involved in the making of chocolate?

There is no evidence for microbial enzymes penetrating the beans and creating flavors, however some microbial products e.g. acetic acid penetrate the beans and activate enzymes within the beans The re-use of fermentation boxes help to inoculate microorganisms into the fermentation mass ( wikimedia commons CC BY 3.0)

Which is the plant matter that makes chocolate?

Cacao is the plant matter which lends the unique tast and bitterness to chocolate. The chocolate mixture is made of aggregations of micro particles of cacao and sugar, and globules of cocoa butter fat milk solids. The word “chocolate” comes from the Nahuatl word Xocolatl for “bitter water”,…

How are acetic acid bacteria metabolized in chocolate?

These organisms are metabolized due to the acidulation of cocoa beans at high temperatures, which causes diffusion and hydrolysis of proteins in the cotyledons. Acetic acid bacteria primarily form the precursors of chocolate flavor. These include members of the genus Acetobacter as well as Gluconobacter [2]