Aeration and Its Influence on the Microbial Sequence in Cacao Fermentations in Bahia, with Emphasis on Lactic Acid Bacteria

ABSTRACT Three aeration treatments on cacao fermentations in Bahia produced a basically similar microbial sequence which was influenced by the time and intensity of aeration. An initial, low temperature, semi‐anaerobic phase dominated by yeasts and lactic acid bacteria, was superceded by aerobic and thermophyllic bacteria when the fermentations gained heat after aeration. Delay in aeration retarded this change in flora while over aeration accelerated it and, in addition, provoked a second lactic acid bacteria phase towards the end of fermentation. Lactobacillaceae were predominant during the anaerobic period and Streptococeaceae under aerated conditions. This marked, lactic acid bacteria population during the early stages of fermentation is not usual and would account for the lactic and acetic acids produced during this period.