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Microbiology of ripening honey.

Authors
  • Ruiz-Argueso, T
  • Rodriguez-Navarro, A
Type
Published Article
Journal
Applied microbiology
Publication Date
Dec 01, 1975
Volume
30
Issue
6
Pages
893–896
Identifiers
PMID: 16350044
Source
Medline
License
Unknown

Abstract

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 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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