FIG. 1.
Microbial succession of yeasts (malt extract agar, ▪), LAB (MRS agar, •), AAB (DMS agar, ▴; BME agar, ⋄; AAM agar, ⧫; GY agar, ○), and total aerobic bacteria (plate count agar, ▵) during Ghanaian spontaneous cocoa bean heap fermentations at the farm and factory sites and with the influence of turning (indicated by an arrow). (A) Heap 10 (turning, factory); (B) heap 11 (no turning, factory); (C) heap 12 (turning, farm); (D) heap 13 (no turning, farm).