FIG 2.

Aroma production and cocoa pulp fermentation capacities of parental strains and 22 newly generated hybrids (all S. cerevisiae). Fermentation capacity is expressed as CO₂ production (a measure for sugar utilization) in cocoa pulp at 41°C, relative to that of the robust parent Y115. Fruity aroma production is expressed as isoamyl acetate production in nutrient-rich growth medium (see Materials and Methods for details). Robust and aromatic parents are indicated with black and orange squares, respectively; hybrids are represented by filled gray circles. Hybrids selected for inoculated pilot-scale cocoa pulp fermentations are outlined with a dark-gray circle.