Yeast Hybrids Can Control Fruitiness Of Chocolate

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Different yeast hybrids were found to release different combinations of esters while fermenting cocoa, generating unique fruity flavors. www.BillionPhotos.com/Shutterstock

Oompa-Loompas may soon find themselves out of a job thanks to a team of Belgian microbiologists and chocolatiers, who have managed to develop a series of yeast hybrids capable of manipulating the flavor and quality of chocolate. Publishing their findings in the journal Applied and Environmental Microbiology, the researchers claim that the hybrids could provide a superior and more economical method of producing boutique chocolate than those currently employed.