224 The Fermentation of Cacao 
carry on its vital processes; the formation of 
alcohol as it accumulates becomes detrimental 
to the cell. 
Again, if a small fragment is taken from 
the pulp in a mass of sweating cacao, smeared 
upon a microscopical glass slide, stained and 
examined under the microscope, a _ large 
number of yeast cells are seen in their various 
stages of growth and budding (fig. 1, 4); besides 
these, a number of rod-shaped bodies, minute 
SMEAR FROM CACAO SHOWING INVOLUTING YEASTS. 
Fic. 1.—A, yeast cells, among which are other organisms ; 
B, group of acetic acid producing bacilli. 
dots, or elongated organisms are also noticed 
(fig. 1, 3). These vary in number according to 
the stage of sweating ; in the early stages they 
are usually few in number, in the later stages 
there are many of them. If we compare this 
yeast with baker's it will be found that they 
differ from one another in shape, size, and 
general appearance. 
