Which of the Following Organisms or Processes is NOT Involved

Question

Which of the following organisms or processes is NOT involved in the chocolate-making process?
A) yeasts
B) lactic acid bacteria
C) acetic acid bacteria
D) thermophilic bacteria
E) both anaerobic and aerobic processes

Accepted Answer

Thermophilic bacteria are not typically involved in the chocolate-making process. The fermentation of cocoa beans, which is a crucial step in chocolate production, involves yeasts, lactic acid bacteria, and acetic acid bacteria under both anaerobic and aerobic conditions, but not thermophilic bacteria.