Fermentation box cleaning can impair cacao seed fermentation

The quality of the raw material for chocolate manufacture depends on control cacao seed fermentation. Practices affect diversity and metabolic activities spontaneous yeasts in fermentations. initial inoculum is important to standardize fermentations improve final quality. We conducted using non-cleaned or cleaned fermentation boxes evaluate dynamics microorganism populations their effect composition two consecutive years. isolated were identified by sequencing D1-domain 26S ribosomal genes. Pulp cotyledon parameters monitored during Wickerhamomyces anomalus was dominant yeast fermentations, but species less represented boxes. In cleaned-box fermentation, there a delay temperature rise which retarded suitable moment seed-mass turning. reduction seed-pulp caused restricted rainfall one year limited heating voided Thus, under substrate restriction, reduced cleaning impaired mainly environmental conditions that compromise pulp. However, this variation had little desired degradation components, substrates flavor precursors.