Mildly Interesting

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The chemical secrets that help keep honey fresh for so long (www.bbc.com)

submitted 1 week ago by Davriellelouna@lemmy.world to c/mildlyinteresting@lemmy.world

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[–] meyotch@slrpnk.net 8 points 1 week ago

Yes, that’s about all it is. “Low water activity” and a lower pH. Same reason jams and jellies don’t ferment. They can get moldy over time, but fungi have always been better at low water activity environments.