Ingredient
Cacao Beans
Cook with Cacao Beans
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Source & License
Research Evidence
What science says
“In order to isolate, identify and characterize the microflora of cacao beans before, during and after fermentation”
fermentation of cacao beans → involves → microorganisms
“At Centeno Estate, beans were sampled at 5, 45 and 90 cm depths at 8‐hr intervals for the first 72 hr and every 12 hr thereafter for 7 days”
fermentation of cacao beans → requires → sampling at specific intervals
“Sampling at San Louis Estate was carried out at 24 hr intervals for the same period”
fermentation of cacao beans → requires → sampling at specific intervals
“The changes in microbial population of the beans sampled at Centeno Estate ranged from 1.48 × 10^5 /g at 0 hr to 4.1 × 10^5 /g at the completion of the fermentation, whereas, at San Louis Estate they ranged from 6.8 × 10^5 /g to 9.2 × 10^5 /g during the same period”
cacao beans → have → microbial population
“Yeasts Zymomonas mobilis and several species of lactic acid organisms dominated the flora during the early stages of fermentation”
fermentation of cacao beans → is dominated by → yeasts and lactic acid bacteria