242 



The Fermentation of Cacao 



fermentation of cacao might be divided into 

 three stages : 



(1) The yeast stage, in which the vast 

 majority of the organisms present are " wild " 

 yeasts. 



Fig. 5 is ,a smear showing the rapidly 

 growing cells of this stage. 



(2) The acetic acid producing bacteria 

 stage. 



B 



FIG. 5. A, baker's yeast; B and D, two varieties of yeast 

 found in cacao ; C, an actively growing cacao yeast. 



This sets in as the fermentation reaches its 

 height. Fig. 1,5 shows these organisms be- 

 coming numerous and the yeast cells lessening. 



Fig. 6 shows three of these isolated by 

 cultural methods ; two are bacilli and one is a 

 micrococcus. 



(3) The commencing of a putrefactive stage ; 

 this occurs at the end of fermentation, when 

 the yeast cells are disappearing, and a large 

 number and variety of bacteria and moulds 

 appear. 



