Overview

• An international study in Nature Microbiology reports that microbial communities active during cacao fermentation are the primary determinants of chocolate’s sensory profile.
• Researchers sampled fermentations on Colombian farms in Santander, Huila and Antioquia, connecting distinct microbiomes to different taste outcomes while minimizing cacao genotype effects.
• Fungal genera including Torulaspora and Saccharomyces were associated with attributes found in higher-quality chocolates, based on sensory evaluations.
• A defined, lab-built mix of bacteria and fungi reproduced key chemical markers and flavors, confirmed by metabolite analyses and professional tasting panels.
• Measured factors such as pH and temperature proved reliable indicators for predicting results, pointing to future industrial starter cultures and potential “designed” chocolates pending broader validation.