The results showed that microbial quantities continuously changed during cocoa fermentation and the highest quantity of dominant microorganisms at different stages of fermentation process as log cfu/g of yeast, log cfu/g of mold, log cfu/g of lactic acid bacteria, log cfu/g of acetic acid bacteria, log cfu/g of Bacillus, and log cfu/g of the total aerobic bacteria. | Isolation and selection of microorganisms in cocoa fermentation