Figure 3
From: Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis
Relative abundance of selected microorganism groups sharing common metabolic and physiological characteristics during the fermentation of fine flavour cocoa beans. Schematic representation of the relative abundance of Acetic Acid Bacteria (orange bars) and Lactic Acid Bacteria (blue bars) and yeasts (green bars) and molds (red bars) identified at Necoclí farm (A,B: Necoclí farm, C,D: Arauca farm). Orange and blue lines were used to illustrate the behaviour of AAB and LAB over the fermentation, respectively. Each bar represents a replicate. At least two replicates per day were analysed.
