The present research work named "Estudio microbiológico y sensorial de vida
de anaquel de la miel blanca proveniente de Melipona beecheii obtenida en Pueblo
Nuevo Viñas, Santa Rosa", raises as a central problem establishing the influence of
the environment in the shelf life of honey developed by this native bee, then it is
characterized by self-consumption, as well as to make medicines.
The research, lasting six months, focused on the influence of temperature and
storage time on white honey, at the microbiological and sensory level, as these are
important features of the shelf life of a food product and are express as the microbial
charge, on the safety side and, the sensory properties on the quality side
