Microbial cell counts during four Malaysian spontaneous cocoa pulp fermentations.

<p>A: yeast. B: lactic acid bacteria (LAB). C: acetic acid bacteria (AAB). Box fermentation 1 (October 2011, black), heap fermentation 1 (October 2011, grey), box fermentation 2 (January 2012, brown) and heap fermentation 2 (January 2012, orange). The dashed arrows indicate when the cell counts rise up to or drop below the detection limit [1.5 10⁴ colony forming units (CFU) g⁻¹]. Solid arrows indicate turning.