Candida krusei 4122356 202170538 2008-03-30T23:29:26Z Eubot 231599 Removed taxobox colour. See [[User:Eubot/Removing colours from taxoboxen]]. {{Taxobox | name = ''Candida krusei'' | regnum = [[Fungi]] | phylum = [[Ascomycota]] | subphylum = [[Saccharomycotina]] | classis = [[Saccharomycetes]] | ordo = [[Saccharomycetales]] | familia = [[Saccharomycetaceae]] | genus = ''[[Candida (genus)|Candida]]'' | species = '''''C. krusei''''' | binomial = ''Candida krusei'' | binomial_authority = (Castellani) [[Christine Marie Berkhout|Berkhout]] }} '''''Candida krusei''''' is a budding [[yeast]] (a species of [[fungus]]) involved in [[chocolate]] production. While ''C. krusei'' is in the same genus as ''[[Candida albicans]]'', the major cause of yeast infection in humans, it very rarely causes any problems to humans. ==Role in chocolate production== Cacao beans have to be [[Fermentation (food)|fermented]] in order to remove the bitter taste and break them down. This takes place with two fungi, ''C. krusei'', and ''[[Geotrichum]]''. Most of the time the two fungi are already present on the [[seed pod]]s and [[seed]]s of the cacao plant, but in modern chocolate making, specific strains are used. Each chocolate company uses their own strains, which have been selected to provide optimum flavor and aroma to the chocolate. The yeasts reproduce every few hours, and soon there are thousands of individual yeast [[cell (biology)|cells]] in a small area, which produce enzymes to break down the pulp on the outside of the beans. This makes [[acetic acid]], killing the cacao embryo inside the seed, developing a chocolatey aroma and eliminating the bitterness in the beans. ==External links== * http://botit.botany.wisc.edu/toms_fungi/feb2006.html [[Category:Ascomycota]] [[Category:Yeasts]] {{yeast-stub}}