Isolation And Identification Of Microorganisms Associated With The Fermentation Of Cocoa Bean (Theobroma Cacao L)

ABSTRACT

The Microorganisms associated with cocoa bean (Theobroma cacao) fermentation were isolated and characterized. Two methods of fermentation (box and heap) were used. Box fermentation was achieved by pouring the fresh extracted cocoa bean into a wooden box lined with banana leaves. The heap method of fermentation was achieved by extracting the cocoa bean from the cocoa pods, which were heaped unto lined banana leaves on a clean platform. During fermentation, the following yeasts were identified Saccharomyces sp, micrococcus luteaus, candida sp, Aspergillus niger, Aspergillusfiavus and Penicillum sp. The following bacteria species were also isolated: Staphylococcus sp, Lacto bacillus sp, Acetobacter sp, and Bacillus sp. Microbial count for bacterial load increased in both box and heap fermentation (3.17 — 1.35 for box and 3.04 — 0.87 for heap). There was no significant differences (p>0.05) in the bacterial load of cocoa samples that underwent box fermentation within the first six days, but on the eighth day, a significant difference was observed (p