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The succession of the dominant microbial population during cacao fermentation with or without adjunct inoculation of yeast and lactic acid bacteria (LAB) were monitored on a laboratory scale using culture-dependent and culture-independent methods. Yeasts and acetic acid bacteria (AAB) population throughout a five-day fermentation process showed no significant differences but the LAB population increased through adjunct inoculation. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) identification method showed the dominance of only Lactobacillus plantarum, one of the species used as the adjunct inoculum, which resulted in higher lactic acid production. On the other hand, Acetobacter spp. and Gluconobacter spp. were markedly observed in the spontaneously fermented set-up resulting in increased acetic acid production, significantly different (p>0.05) at three to five days of fermentation. LAB and yeast inoculation resulted in a more desirable temperature and pH of the fermenting mash which may result in better product quality.

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ABSTRACT. The experiment involved Acrocomia aculeata kernel expeller´s (EAA) in vivo and in vitro digestibility tests in sheep. For in vivo digestibility test, 8 sheep were confined in metabolic cages according to a 4x4 Latin square design. The dry matter apparent digestibility (DMD), organic matter (OMD), crude protein (DPB), neutral detergent fiber (DFND) and ether extract (DEE) from basic food Digitaria decumbens hay (pangola grass) were first determined and then for each different increasing proportions of EAA kernel (Treatments (T), T1: 20%; T2: 40%; T3: 60%; T4: 80%). For in vitro digestibility, one sheep with cannulated rumen was used as a provider of ruminal fluid, applying the same treatments as in vivo test. This results were subjected to variance analysis, resulting statistically significant treatment effect for each of the variables studied in the in vivo (p<0.05) and the evolution was linear for DMD, DMO and DFND, but quadratic for the DPB and DEE. The variance analysis applied to the treatment effect on in vitro dry matter digestibility (DIVDM) and organic matter (DIVOM) were significant (p<0.05).The regression equations of in vivo and in vitro EAA digestibility determined by extrapolation the value of 100% inclusion EAA, the results of apparent digestibility were: 65.1; 69.6; and 73.43% for DMD, DMO and DFND respectively; 64.6 and 65.2% for DIVDM and DIVOM respectively. Furthermore the regression between the DDM and 2 DOM in vivo with DIVDM and DIVOM were established R > 0.9; suggesting, that in the future, is possible the application of the in vitro equations to estimate the in vivo, without losing sight of the corrections for the in vitro underestimates.Keywords: kernel, Acrocomia aculeata, digestibility, sheep. RESUMEN.El experimento, consistió en la valoración de la digestibilidad del Expeller de Almendra de Acrocomia aculeata (EAA) en ovinos, a través de las técnicas in vivo e in vitro. Para la digestibilidad in vivo fueron alzados 8 ovinos en jaulas metabólicas de acuerdo a un diseño en cuadrado latino 4x4. Primero se determinó la digestibilidad de la Materia Seca (DMS), Materia Orgánica (DMO), Fibra Neutro Detergente (DFND) y Proteína Bruta (DPB) del alimento base (heno de Digitaria decumbens) y segundo la digestibilidad de las raciones que contenían proporciones crecientes de EAA (Tratamientos (T), T1: 20%; T2: 40%; T3: 60%; T4: 80%). Para la digestibilidad in vitro se utilizó una oveja fistulada en el rumen como proveedora de líquido ruminal, aplicándose los mismos tratamientos que en el in vivo. El análisis de varianza aplicado para el efecto tratamiento a cada una de las variables estudiadas en el in vivo fueron estadísticamente significativos (p<0,05) y la evolución fue lineal para la DMS, DMO y DFND, pero cuadrática para la DPB y DEE. El análisis varianza aplicado sobre el efecto tratamiento para la digestibilidad in vitro de la Materia Seca (DIVMS) y Materia Orgánica (DIVMO) fueron significativos (p<0,05). A partir de estas ecuaciones de regresión se determinaron la digestibilidad i...