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...
Zapisane w:
| Wydane w: | Appl Microbiol |
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| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Microbiology (ASM)
1975
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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