In both Gould's and Winston's books a reference is made to invertase's
ability to retard bacterial growth.  "...[invertase] converts sugars
to a chemical form that bacterial and many molds cannot metabolize"
(Gould).  "These enzymes break down sugars into simple inverted forms
... and also protect the stored honey from bacterial attack."
 
Is there some other mechanism from monosaccaride production besides
simply increasing osmotic pressure which retards bacterial growth?