Gopaulchan, D., Moore, C., Ali, N. et al. A defined microbial community reproduces attributes of fine flavour chocolate fermentation. Nat Microbiol (2025). https://doi-org.ccmain.ohionet.org/10.1038/s41564-025-02077-6

Gopaulchan, D., Moore, C., Ali, N. et al. A defined microbial community reproduces attributes of fine flavour chocolate fermentation. Nat Microbiol (2025). https://doi-org.ccmain.ohionet.org/10.1038/s41564-025-02077-6

Gopaulchan, D., Moore, C., Ali, N.&nbsp;et al.&nbsp;A defined microbial community reproduces attributes of fine flavour chocolate fermentation.&nbsp;Nat Microbiol&nbsp;(2025). https://doi-org.ccmain.ohionet.org/10.1038/s41564-025-02077-6

The Science of Chocolate

Stay on the cutting edge of science without reading every journal. The Journal Club is an AI-generated podcast powered by Google Notebook LM that delivers smart, engaging discussions on the latest research published in top-tier journals like Science, Nature Neuroscience, Cell, and more. Each episode synthesizes emerging scientific findings into concise, thought-provoking commentary—designed for researchers, students, and science enthusiasts who want to stay informed without the information overload.

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The Science of Chocolate

The Science of Chocolate