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Chocolate is prepared with the help of microbes. Chocolate comes from the seeds of cacao trees. These seeds are in a white fleshy pod. To get the seeds out of the pod, the pod is allowed to ferment with naturally occurring microbes that include yeasts and bacteria that produce an acid that helps to eat away the seed pod cacao beans. Fermentation lasts for 7 days and is carried out by microbes which occur naturally on the plant.Unfermented beans do not produce chocolate flavour so chocolate can only
be made with the help of microbes.
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Blood agar and chocolate agar are types of enriched media that inhibit certain?
bacteria
How are bacteria helpful to humans and what are some examples?
Bacteria are helpful to us in many ways. For example, have you ever got a chicken pox vaccine? They actually inject you with the disease so your immune system can create a cure. That's why you will probably not get the same thing twice. Also, bacteria aid in making things like chocolate, cheese, yogurt, and bread.
Is there chemistry in chocolate?
Yes, there is chemistry in chocolate. Milk/dark choclate is made with chocolate liqueor. White chocolate, however, is not actually chocolate at all.
Is there bacteria on bacteria?
There are no bacteria on other bacteria. Some bacteria do attack other bacteria by piercing their cell wall and injecting proteins.Viruses can attack bacteria. They are called bacteriophages.
Is chocolate a simple sugar?
No. Chocolate has sugar in it, but chocolate itself is not a sugar.
How does bacteria affect chocolate drinks?
it kills it
IS bacteria used to make chocolate?
Yes.
How does bacteria effect erosion?
eat chocolate
Which foods do bacteria like most?
chocolate cake
Which organisms carry out lactic acid fermentation?
bacteria and animal anerobes and some other really awesome stuff like cookies and pudding and really delicious chocolate pudding i mean chocolate pudding hits the spot Chaos dude: bacteria and animal anerobes that is it!
Does sugar kill bacteria?
the concentration of sugar in the bacteria is low whereas that of the outside, where the sugar is, is high. to make the concentration balanced, water molecules have to leave the cells of the bacteria therefore causing the bacteria to shrink and eventually die. (sorry if the answer is too long) this process is called "hypertonic"
What is the name of the bacteria in chocolate?
Virtually any type of bacteria can grow on chocolate. Very few types can live in the chocolate, though, as chocolate is often heated and refined from it's original state to what most consumers recognize it as.
Blood agar and chocolate agar are types of enriched media that inhibit certain?
bacteria
Why did chocolate pudding turn green?
In short: bacteria consumed the red dye. This particular strain of bacteria is not dangerous, but may signal that conditions are ripe for other, nastier stuff to grow in your pudding.
What does expired chocolate candy look like?
Expired candy is look like a that is a colour is changed and its stick some white bacteria.
How do you know when chocolate is bad?
The high levels of sugar in most chocolate products will disguise most changes in flavor unless bacteria are present. The easiest clue is often the color : chocolate that is older, or that has been exposed to excessive heat, will often turn white and chalky, losing its smooth texture.
What makes up a cluster?
A cluster is made up of a group of similar things. A cluster can be made up of bacteria, cars, or even chocolate.
