62 The Fermentation of Cacao 



in form resemble chiefly Saccharomyces ellip- 

 soideus and sometimes also S. apiculatus (see 

 p. 41, re " Cacao Ferments "). 



Numerous bacteria are also present. 

 Alcoholic fermentation can soon be detected 

 by the vinous odour, and the fact that the 

 fermentation produces heat explains why the 

 temperature of such a heap of pulp rises con- 

 siderably after a time, A heap of nearly 30 

 cm. in height showed after sixteen hours a 

 temperature of 4iC. at an air temperature of 

 26 C. Later, acetic acid is formed and the 

 red colour of the skin is changed to a brownish 

 one. 



When the pulped coffee, on the other hand, 

 is examined, few yeast cells and bacteria are 

 noticed on the slimy stratum after one hour, 

 while after sixteen hours an immense increase 

 has taken place and not only is considerable 

 alcohol formed by the yeast cells, but also 

 acetic acid by certain bacteria. Mycoderma 

 and the mycelium of fungi are occasionally 

 seen. Litmus is reddened intensely and the 

 odour of acetic acid is readily discernible. At 

 the same time another volatile product is 

 formed in small quantity, which modifies 

 somewhat the acid odour. 



The alcoholic fermentation of the sugar 

 adhering to the slimy stratum, as well as the 

 further oxidation of the alcohol to acetic acid, 

 and finally the respiration process carried on 

 with considerable intensity by all these 



