A study of the predominant sugar-tolerant yeasts infecting 163 samples of normal Canadian honey led to the recognition of eight different species, comprising the genera Zygosaccharomyces, Schizosaccharomyces and Torula. The frequency of their occurrence varied greatly, one type, Z. richteri, being by far the most commonly encountered. The yeast predominating originally is not necessarily the most abundant type after fermentation. Analysis of samples fermenting within 14 months showed species of Zygosaccharomyces only to be most abundant, while Z. richteri, in addition to being the predominant type infecting a large majority of samples, was able, even in certain cases where it was originally outnumbered, to develop and apparently assume the leading role in fermentation.