Leonora A. Hohl (9 March 1909 – 30 June 1997) was a microbiologist from the College of Agriculture at the University of California, Berkeley.
She returned to UC Berkeley for the vast majority of her professional life.
She specialized in the study of sugar content and acid production of Saccharomyces cerevisiae.
[1] Hohl's early work focused on the characterization of acids produced by S. cerevisiae during fermentation of sugar.
Later in her career, she worked on freezing preservation of fruits and vegetables with Maynard A.