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. 
Fic. 5.-—A, baker's yeast; Band D, two varieties of yeast 
found in cacao; C, an actively growing cacao yeast. 
This sets ,in as the fermentation reaches its 
height. Fig. 1,2 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 isa 
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. 
