In a more exotic transformation, bacteria and fungi take turns munching on piles of cacao, mellowing out bitter polyphenols and helping create the complex and delicious taste of chocolate.

在一种更带感的转换中，细菌与真菌轮流吃掉一大堆可可，吐出苦涩的多酚，为巧克力带来繁复而美味的品味。