About Careers Internship MedBlog Contact us
Medindia LOGIN REGISTER
Advertisement

Yeast Diversity may Help Explain Difference in the Taste of Chocolates

by Dr. Trupti Shirole on March 26, 2016 at 6:38 AM
Font : A-A+

 Yeast Diversity may Help Explain Difference in the Taste of Chocolates

Diverse yeast population may play an important role in the characteristics of chocolate and coffee from different parts of the world, revealed researchers. In comparison to the yeasts found in vineyards around the world, those associated with coffee and cacao beans show much greater diversity, the findings showed.

"Our study suggests a complex interplay between human activity and microbes involved in the production of coffee and chocolate," said Aimee Dudley of the Pacific Northwest Diabetes Research Institute in Seattle, US. "Humans have transported and cultivated the plants, but at least for one important species, their associated microbes have arisen from transport and mingling in events that are independent of the transport of the plants themselves," Dudley noted.

Advertisement


Coffee and cacao trees originally grew in Ethiopia and the Amazon rain forest. They are now widely cultivated across the 'bean belt' that surrounds the equator. After they are picked, both cacao and coffee beans are fermented for a period of days to break down the surrounding pulp. This microbe-driven process also has an important influence on the character and flavor of the beans.

To explore further, the researchers bought unroasted coffee and cacao beans grown in Central and South America, Africa, Indonesia or the Middle East and isolated the associated yeast in their Seattle laboratory. Genetic analysis of those yeast strains revealed that yeasts from coffee and cacao beans were substantially more diverse than the wine yeasts.
Advertisement

Interestingly, the genetic signatures of the yeast strains strongly clustered according to the geographic origin of the beans, the study said. In fact, this association was so strong that they were able to accurately determine the origin of the beans solely from the DNA sequences of their associated yeasts, Dudley said.

The findings appeared in the journal Current Biology. The findings showed that the yeast strains associated with coffee and cacao have multiple, independent origins. The researchers believe that the findings could lead to improvements in chocolate and coffee.

Source: IANS
Advertisement

Advertisement
News A-Z
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
What's New on Medindia
Top 10 Foods for Decreasing DHT Production and Preventing Hair Fall
Alarming Cesarean Section Trends in India - Convenience or Compulsion of Corporate Healthcare
Quiz on Low-Calorie Diet for Diabetes
View all
Recommended Reading
News Archive
Date
Category
Advertisement
News Category

Medindia Newsletters Subscribe to our Free Newsletters!
Terms & Conditions and Privacy Policy.

More News on:
Know Chocolates Better Candida Diet Dark Chocolate vs. Milk Chocolate vs. White Chocolate Histoplasmosis 

Most Popular on Medindia

Selfie Addiction Calculator Indian Medical Journals Vent Forte (Theophylline) Pregnancy Confirmation Calculator Find a Doctor Drug Interaction Checker Color Blindness Calculator The Essence of Yoga Find a Hospital Sinopril (2mg) (Lacidipine)
This site uses cookies to deliver our services. By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Use
×

Yeast Diversity may Help Explain Difference in the Taste of Chocolates Personalised Printable Document (PDF)

Please complete this form and we'll send you a personalised information that is requested

You may use this for your own reference or forward it to your friends.

Please use the information prudently. If you are not a medical doctor please remember to consult your healthcare provider as this information is not a substitute for professional advice.

Name *

Email Address *

Country *

Areas of Interests