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Microbiological studies of honey / by A. Grant. Lochhead and Doris A. Heron.: A12-2/116-1929E-PDF

"A study of fermented honey obtained from different sources has been made and in all cases yeasts have been found to be the organisms responsible for the spoilage. From the samples investigated four types of yeasts have been isolated and studied, which were found to be specially sugar tolerant types capable of developing in high concentrations of sugar which inhibit the growth of ordinary yeasts ... Factors influencing honey fermenttion are discussed in the light of the data obtained"--Summary, p. 35.

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.826562&sl=0

Publication information
Department/Agency
  • Canada. Department of Agriculture.
  • Dominion Experimental Farms and Stations (Canada)
TitleMicrobiological studies of honey / by A. Grant. Lochhead and Doris A. Heron.
Series title
  • Bulletin, New series ; no. 116
Publication typeMonograph - View Master Record
Language[English]
FormatDigital text
Electronic document
Note(s)
  • Title from cover.
  • [Historical publication digitized by the Internet Archive from the collection of Agriculture and Agri-Food Canada].
  • Includes bibliographical references.
  • I. Honey fermentation and its cause -- II. Infection of honey by sugar-tolerant yeasts
Publishing information
  • Ottawa : Dominion of Canada Department of Agriculture : Division of Bacteriology, Dominion Experimental Farms, 1929.
Author / Contributor
  • Lochhead, A. G. (Allan Grant) .
  • Heron, Doris A.
Description47 p. : ill.
Catalogue number
  • A12-2/116-1929E-PDF
Subject terms
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