Reactions During Fermentation and Drying

The reactions occurring within the pulp during fermentation of whole cacao fruit can be distinguished from those occurring in the nibs or cotyledons. The pulp sugar is fermented by yeast to alcohol and CO2 on the first day. Lactic acid 

The hydrolysis of the proteins and peptides during fermentation yields with the free amino acids the precursors of aroma substances. Table 21.25 shows the increase in free amino 

The proper running of the fermentation process prevents the growth of detrimental microorganisms, such as molds, butyric acid bacteria and putrefaction-inducing bacteria. 

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