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During cocoa pulp fermentation, how does the cross-feeding dynamic between lactic acid bacteria, yeast, and acetic...

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Biology

During cocoa pulp fermentation, how does the cross-feedingdynamic between lactic acid bacteria, yeast, and acetic acidbacteria influence energy generation AND cell biogenesis inacetic acid bacteria and successful fermentation of cocoapulp.

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This is mainly done by the organism acetic acid bacteria AAB They play an important role during cocoa fermentation and their main product acetate is a major driver for the development of the desired cocoa flavors The metabolism of these bacteria under cocoa pulp fermentationsimulating conditions can be done A carefully designed combination of parallel 13C    See Answer
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