Lessons from mixing studies involving bacteria, fungi, and chocolate

On Friday, October 11th, Dr. Enrique Galindo from the Biotechnology Institute of the National Autonomous University of Mexico, presented the talk "Lessons from mixing studies involving bacteria, fungi, and chocolate" at the University of Massachusetts Boston, with the support of the Center for Mexican Studies UNAM-Boston, and in partnership with the College of Science and Mathematics, the Departments of Biology and Engineering, and the SACNAS Student Chapter.

His chat was center on Mexican chocolate, starting with its ancient origins, and the important role that it played in pre-Colombian civilizations based in Mesoamerica such as the Aztecs, the Mayans, and among others. Later on, he explained how bacteria and fungi are very important in the fermentation process to obtain drinking chocolate since cacao itself has a bitter flavor and thus, these microorganisms help to get the chocolate flavor as we are used to perceiving.

He said "The fermentor is as important as the microbes because of the combination of the environmental properties or characteristics are as important as the microbes itself".

Dr. Galindo also said a few words about the "molinillo" as the key tool to obtain foamed chocolate and the special technique that needs to be learned to produce the right amount of foam.

Once the presentation was over, it was conducted a Q&A session, and the audience could taste some Mexican traditional chocolate in a social mingling with the speaker.