Three stages in the fermentation of cocoa beans for chocolate are (in order):

Question

Quizplus · Accepted Answer

The first stage in cocoa bean fermentation is dominated by yeasts, followed by a second stage where lactic acid bacteria become dominant. The final stage involves acetic acid bacteria, which contribute to the development of flavor precursors. Therefore, the correct order is yeasts, lactic acid bacteria, and acetic acid bacteria. Choice C matches this order.

Three Stages in the Fermentation of Cocoa Beans for Chocolate