282 The Fermentation of Cacao 



(1) A large growth of Saccharomycetes apicu- 

 latus ('* yeast J) ) together with small quantities 

 of 5*. aiwmalus, doubtless derived from the 

 surface of the pod husks. This stage lasts 

 about twelve hours. 



(2) As in spontaneous wine fermentation, 

 an enormous development of true Saccharo- 

 mycetes occurs. If the temperature rises there 

 will be no formation of new cells after the 

 first forty-eight hours. The alcohol produced 

 soon arrests the growth of S. apiculatus and 

 "wild" yeasts. A quantity of alcoholic liquor 

 drains away. 



(3) Acetic acid fermentation occurs. This 

 is caused by Bacillus aceti brought in great 

 numbers by swarms of the " vinegar fly " 

 (Drosophila). If the temperature does not 

 rise above 50 C., the acetic bacteria con- 

 tinue to grow during the remainder of the 

 fermentation. 



(4) Finally, if the fermentation is prolonged 

 beyond eight days, a growth of spore-bearing 

 bacilli of the Bacillus suAti/tstypG will take place. 



In continuation the authors state : " It is 

 obvious that a number of the products result- 

 ing from these complex fermentations will per- 

 colate into the bean, and of these the less 

 volatile constituents will remain on the dry 

 kernel. Consequently we shall expect to find 

 that the true essential oil of cacao is accom- 

 panied by a certain number of esters and 

 higher alcohols, analogous to those produced 



