... Cadbury then developed a process to make solid chocolate by emulsifying the cocoa with other ingredients, creating the modern chocolate bar. Microbial fermentation is the first process the cacao bean encounters in the chocolate making process. Within the first few days, yeasts are the main organisms jump starting the fermentation process. This is discussed further in the next paragraph. ... proteo-bacteria is found on tropical fruits and flowers. Gluconacetobacter diazotrophicus Pal5 is another bacteria that assists in microbial fermentation. This bacterium thrives in the sugary parts of...

• Word Count: 1886
• Approx Pages: 8
• Grade Level: Undergraduate