|This delectable collection comes from|
Malley's of Cleveland, Ohio. And,
closer to home: Suzin L. Chocolatier
Read the full article:
T. Lefeber, M. Janssens, N. Camu, and L. De Vuyst. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Appl. Environ. Microbiol. 76: 7708-7716.
Food microbiology is well-represented in each issue of Applied and Environmental Microbiology. For a general introduction, try Food microbiology / Martin R. Adams and Maurice O. Moss. Royal Society of Chemistry, 2008. Human diets were be very boring, indeed, without the myriad types of food we enjoy only through microbial action (not discounting the essential role of microbes in the gut!).