Microbiology of Ripening Honey

Two main groups of bacteria, classified as Gluconobacter and Lactobacillus, are present in ripening honey. A third bacterial group, classified as Zymomonas, and several types of yeast are occasionally isolated. Both in natural honey and in synthetic syrup the bacterial population decreases in the co...

Täydet tiedot

Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Ruiz-Argueso, T., Rodriguez-Navarro, A.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1975
Aiheet:	Food Microbiology and Toxicology
Linkit:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376564/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16350044/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.30.6.893-896.1975
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