62 The Fermentation of Cacao 
in form resemble chiefly Saccharomyces ellip- 
sotdeus and sometimes also S. aficulatus (see 
p. 41, ve ‘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 41°C. at an air temperature of 
26°C.s 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 alcoho! to acetic acid, 
and finally the respiration process carried-on 
with considerable intensity by all these 
