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...
Guardado en:
| Publicado en: | Appl Microbiol |
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| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1975
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| Materias: | |
| Acceso en línea: | 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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