Studying the ethylic fermentation process of the mucilage juice of cacao by Saccharomyces cerevisiae yeast

The aim of the study was to optimize ethylic fermentation process mucilage juice cacao by Saccharomyces cerevisiae yeast. effected inoculating S. on 0.2 g activated yeast/liter for essay E1, and 0.5 yeast/L E2. Results reveal that increasing pH value in acidic zone raised rate inoculated with than g/L juice. amounts soluble extract transformed yield were greater (90.60%) E1 compared those E2 (84.41%). efficacy yeast utilized extract/100 cacao/gram higher (81.95) (30.54).   Key words: Mucilage cacao, fermentation, yeast, extract, transformation, efficacy.