Microbiology of Ripening Honey
نویسنده
چکیده
Two main groups ofbacteria, classified as Gluconobacter and Lactobacillus, are present in ripening honey. A third bacterial group, classified asZymomonas, and several types of yeast are occasionally isolated. Both in natural honey and in synthetic syrup the bacterial population decreases in the course of the ripening process. Lactobacillus and Gluconobacter disappear after minimum moisture (about 18%) is reached, but the former does so sooner than the latter. The presence of these bacteria in different parts of the bee has been also investigated.
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تاریخ انتشار 2003