282 The Fermentation of Cacao 
(1) A large growth of Saccharomycetes apicu- 
latus (“ yeast ”) together with small quantities 
of S. anomalus, 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 prodyced 
soon arrests the growth of S. apzculatus and 
“wild” yeasts. A quantity of alcoholic liquor 
drains away. 
(3) Acetic acid fermentation occurs. This 
is caused by Baczllus acetz brought in great 
numbers by swarms of the “vinegar fly” 
fDrosmphile, 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 Baczllus subtcls ty pe 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 
