Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region.

Cocoa bean fermentation is a spontaneous and still poorly controlled process that very often leads to end-products of heterogeneous quality. This fermentation is driven by a succession of complex microbial communities where yeasts play key roles during the first stages of the process. In this study, we identified and analyzed the growth dynamics of yeasts involved in cocoa bean fermentation from the Ivorian region called Agneby-Tiassa.