I know this isn't directly related, however I feel it bears some weight. In wine making, it is known, and they are available, that some yeasts innoculate a product, and literally inhibit or kill competing strains of yeasts and other microbes. These yeasts although be dormant in fully cured honey due to sugar saturation, would still have a chance to perform their version of aleopathy (plant's chemical warfare). This could easily produce a more antispectic product. However the proliferation of these yeasts would be somewhat regional in nature. I.e where they can already be found.

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Scot Mc Pherson
Mc Pherson Family Honey Farms
Davenport, Iowa USA

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