Leonora A. Hohl was a microbiologist from the College of Agriculture at the University of California, Berkeley.
Education
Hohl began her education at the University of California, receiving her Bachelor of Arts in 1931. She then matriculated to University of Michigan where she obtained her Master of Arts in 1934. She returned to University of California to complete her doctoral education (1939).
Career
She returned to University of California Berkeley for the vast majority of her professional life. She specialized in the study of sugar content and acid production of Saccharomyces cerevisiae. Hohl"s early work focused on the characterization of acids produced by South. cerevisiae during fermentation of sugar.
Later in her career, she worked on freezing preservation of fruits and vegetables with Maynard Jocelyn.
Hohl, M. A. Joslyn and