bIn the present work, simulated cocoa fermentation was investigated at the level of metabolic pathway fluxes (fluxome) of lactic acid bacteria (LAB), which are typically found in the microbial consortium known to convert nutrients from the cocoa pulp into organic acids. A comprehensive 13 C labeling approach allowed to quantify carbon fluxes during simulated cocoa fermentation by (i) parallel 13 C studies with [ 13 C 6 ]glucose, [1,2-13 C 2 ]glucose, and [ 13 C 6 ]fructose, respectively, (ii) gas chromatography-mass spectrometry (GC/MS) analysis of secreted acetate and lactate, (iii) stoichiometric profiling, and (iv) isotopomer modeling for flux calculation. The study of several strains of L. fermentum and L. plantarum revealed major differences in their fluxes. The L. fermentum strains channeled only a small amount (4 to 6%) of fructose into central metabolism, i.e., the phosphoketolase pathway, whereas only L. fermentum NCC 575 used fructose to form mannitol. In contrast, L. plantarum strains exhibited a high glycolytic flux. All strains differed in acetate flux, which originated from fractions of citrate (25 to 80%) and corresponding amounts of glucose and fructose. Subsequent, metafluxome studies with consortia of different L. fermentum and L. plantarum strains indicated a dominant (96%) contribution of L. fermentum NCC 575 to the overall flux in the microbial community, a scenario that was not observed for the other strains. This highlights the idea that individual LAB strains vary in their metabolic contribution to the overall fermentation process and opens up new routes toward streamlined starter cultures. L. fermentum NCC 575 might be one candidate due to its superior performance in flux activity.T he worldwide annual production of cocoa beans has reached 4.4 million metric tons (1 [http://faostat3.fao.org/home/index .html#DOWNLOAD; selection: production Ͼ crops Ͼ regions: world {total} Ͼ elements: production {tonnes} Ͼ items: cocoa beans Ͼ years: 2011]). The process of chocolate preprocessing involves pod opening, bean (pulp) fermentation, and bean drying, followed by roasting of the cocoa beans (2). A critical step determining the cocoa bean quality is the fermentation of the fresh cocoa pulp, whose main functions are acetic acid-and heat-induced death of the cocoa bean, reduction in bitterness, and formation of valuable aroma precursors (3). Cocoa bean fermentation is a spontaneous process that is carried out under rather uncontrolled conditions. Thus, the result of the fermentation process strongly depends on the microbial population of the pulp and postharvest practices on the farm (4). It was shown recently that lactic acid bacteria (LAB) play a prominent role in the microbial community of cocoa pulp fermentation, as their metabolic contribution is a key to the success of the fermentation process (5, 6). The primary routes of carbon metabolism by lactobacilli are summarized in Fig. 1. The LAB convert carbohydrates, i.e., fructose and glucose, and citrate, contained in the pulp, into lactate, aceta...