13. Role of yeast in chocolate production: The initial anaerobic, low ph and high sugar conditions of the pulp favor yeast activity. Some research has found 24 strains of yeast on fermenting cocoa, but research by rombouts identified 16 species. The fermentation process begins with yeasts converting sugars in the pulp to alcohol and carbon dioxide.

15. Role of Lactic-Acid Bacteria in chocolate production The main function of lactic acid bacteria is to metabolize pulp sugars (glucose and fructose) and citrate to produce lactic acid, acetic acid, ethanol, and mannitol. The production of lactic and acetic acid contributes to the decrease in pH.