SOIL AS A SOURCE OF INFECTION OF HONEY BY SUGAR-TOLERANT YEASTS

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Abstract
Examination of soil from different locations, extending over a twelve-month period, for the presence of sugar-tolerant yeasts capable of fermenting honey, showed that only in the case of apiary ground was the soil regularly infected by such organisms. Ordinary field soil is not to be considered a primary source of infection of honey, sugar-tolerant yeasts not being regarded as members of the normal soil microflora. Sugar-tolerant yeasts, in apiary soils, are able to remain viable through the winter in frozen soil, but are cold-enduring rather than psychrophilic. From the soil 166 cultures of sugar-tolerant yeasts were isolated and classified. These were found to represent seven types considered as six species with one sub-species, three being types found in fermented honey. A description of the yeasts is given.

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