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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.
What else can I help you with?
Blood agar and chocolate agar are types of enriched media that inhibit certain?
Blood agar contains red blood cells that can be hemolyzed by certain bacteria, allowing for the differentiation of bacterial species based on their hemolytic activity. Chocolate agar is made from heated blood agar which inactivates certain inhibitory factors, making it suitable for the growth of fastidious bacteria like Haemophilus influenzae.
What are the major differences between blood and chocolate agar?
In chocolate agar , blood is lysed by temperature, from that differnt matrials which are helpful to some organisms are release from RBCs.. and from blood agar cells are not lysed and some organisms can not take their nutrients from unlysed RBCs... This is a main difference....
What type of media is used for growing a culture from a throat specimen?
blood and chocolate agar plates as well as in universities laboratory Nutrient agar plates are also provided
What temperature does chocolate turn into a gas?
By heating chocolate is melted; after this chocolate is thermally decomposed. Chocolate gas doesn't exist.
Is chocolate a polymer?
Chocolate is not a polymer.
Is there bacteria in chocolate that is melted due to heat from being in a car?
Bacteria can be present in chocolate, but melting it due to heat in a car does not create new bacteria. However, if the melted chocolate is exposed to contaminants in the environment, bacteria could potentially grow. It is always best to store chocolate in a cool, dry place to prevent bacterial growth.
How does bacteria affect chocolate drinks?
it kills it
IS bacteria used to make chocolate?
Yes.
Which foods do bacteria like most?
chocolate cake
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.
What is the microorganism of chocolate?
Chocolate has no microorganisms. It is a compound of ground cacao beans and sugar. Sometimes powdered milk is added to make milk chocolate. Microorganisms are microscopic plants, animals, bacteria and fungi. Algae, amoebas, E. coli and yeast are all microorganisms. But, chocolate is not. You may be thinking of micronutrients like anti-oxidants. Chocolate has several micronutrients many of which are very useful but this does not make chocolate a health food. The amount of fat and sugar (even in a dark chocolate bar) in chocolate means that it should be eaten sparingly. Luckily, chocolate has a very strong flavor and a little can go a long way. ;) Hope this helps, D
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.
Blood agar and chocolate agar are types of enriched media that inhibit certain?
Blood agar contains red blood cells that can be hemolyzed by certain bacteria, allowing for the differentiation of bacterial species based on their hemolytic activity. Chocolate agar is made from heated blood agar which inactivates certain inhibitory factors, making it suitable for the growth of fastidious bacteria like Haemophilus influenzae.
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 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.
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!
