In order to analyse the microorganisms present and to study their succession a small thermoincubator was used with a content of 3.5 1, sufficient for 500 g of fresh bagasse. The progress of fermentation was measured by means of the temperature increase and corroborated by CO, analyses. Samples were taken from fresh bagasse after one, three and six days of storage.
Per gram of dry bagasse up to 2 x 108 living microorganisms cells were counted.