Yeast isolation and identification during on-farm cocoa natural fermentation in a highly producer region in northern Brazil

The cocoa seeds from Brazilian Amazon are recognized for the high international market value in addition to desirable aroma and taste. We aimed identify yeast cultures a natural fermentation process one of Amazonian regions great importance beans market. Natural was carried out seven days according methodologies producer at 24 h intervals, seed samples were collected physical-chemical microbiological analyzes performed. contents lipids, proteins, ash moisture did not differ (p ≥ 0.05) differently temperature, pH total titratable acidity ≤ 0.05). identified three species fermentation: Pichia kudriavzevii, Torulaspora delbrueckii Saccharomyces cerevisiae, most common being during process. can verify knowing microbiota active propose improvements this economic region.