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Chocolate field glossary

Fermentation

A microbial succession in cacao pulp that triggers heat- and acid-driven changes inside the seeds.

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YeastFungi that often begin cacao fermentation by consuming pulp sugars and producing ethanol and aroma-active compounds.↗Lactic-acid bacteriaBacteria that metabolize pulp sugars and acids during cacao fermentation; commonly abbreviated LAB.↗Acetic-acid bacteriaOxygen-using bacteria that can oxidize ethanol into acetic acid and release heat; commonly abbreviated AAB.↗
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