Microbiology: Mixing Wine, Chocolate, and Coffee

Matthew R Goddard

doi:10.1016/j.cub.2016.02.046

Microbiology: Mixing Wine, Chocolate, and Coffee

Curr Biol. 2016 Apr 4;26(7):R275-7. doi: 10.1016/j.cub.2016.02.046.

Author

Matthew R Goddard¹

Affiliation

¹ The School of Life Sciences, The University of Lincoln, LN6 7DL, UK and The School of Biological Sciences, The University of Auckland, New Zealand. Electronic address: mgoddard@lincoln.ac.uk.

PMID: 27046811
DOI: 10.1016/j.cub.2016.02.046

Abstract

Yeasts associated with cocoa and coffee beans are genetically distinct. These populations have been created through the migration and mixing of populations associated with vineyards, trees in America, and the ancestral seat of this species in Far East Asia.

Publication types

Comment

MeSH terms

Asia
Cacao*
Coffee
Wine*
Yeasts

Substances

Coffee