ABSTRACT
This chapter describes cocoa fermentation, the microbiota associated with fermentation process and uses the fermentation methods. It focuses on the acetic acid bacteria (AAB) involved in the fermentation process. Aeration of the fermenting mass and the temperature increase during fermentation promote the growth of AAB, which become the dominant microorganisms in cocoa fermentation. The combined action of lactic acid bacteria and AAB, in particular in the beginning of fermentation, could affect the acetic acid production. Fermentation and roasting are the main steps that contribute to the production and development of cocoa aroma compounds. The cocoa postharvest processing represents all the technological operations essential to obtain a merchant cocoa from fresh beans with pulp contained in the harvested pods. The most common cocoa bean fermentation methods are carried out in heaps and box. Several studies have described the succession of microbial groups during cocoa beans fermentation.
