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Chocolate field glossary

Yeast

Fungi that often begin cacao fermentation by consuming pulp sugars and producing ethanol and aroma-active compounds.

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FermentationA microbial succession in cacao pulp that triggers heat- and acid-driven changes inside the seeds.↗PulpSweet-tart white mucilage around fresh cacao seeds; its sugars feed fermentation microbes.↗Lactic-acid bacteriaBacteria that metabolize pulp sugars and acids during cacao fermentation; commonly abbreviated LAB.↗
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