Temperature tolerance assay of parental strains and hybrids (Fig. S1); PCR-based fingerprinting (“interdelta analysis”) distinguishes between inbreds and outcrossed hybrids generated by mass mating of spore cultures (Fig. S2); yeast population dynamics of inoculated fermentations in Malaysia (Fig. S3); retention of acetate and ethyl esters during chocolate production from cocoa liquor (Fig. S4); overview of hybrids between aromatic and robust parents generated in this study (Table S1); overview of pH and temperature in spontaneous and inoculated fermentations (Table S2); population sizes of the inoculated and most prevalent yeast species during spontaneous and inoculated cocoa pulp fermentations (Table S3); overview of all detected lactic and acetic acid bacterial species in the different cocoa pulp fermentations in Malaysia (Table S4); sensory analysis, by an expert panel, of chocolate from inoculated fermentations (Table S5).
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