Microbial populations and products formation during fermentation of cocoa beans

The maximum number of colonies observed for lactic acid bacteria was 8.8 x 10 to the power of 6 cells per gm of cocoa beans whilst that of acetic acid bacteria was 1.3 x 10 to the power of 7 cells per gm after 34-40h of incubation. Spore forming bacteria appeared to be dominant towards the end of the fermentation period. The major acids found are acetate and lactate whilst other acids such aspartate, malate, citrate including alcohols were also detected.