1. F. H. Stodola andL. R. Lockwood, The oxidation of lactose and maltose to bionic acids byPseudomonas. J. Biol. Chem171, 213, 1947.
2. S. Hestrin, The fermentation of disaccharides. I. Reducing disaccharides and trehalose. Wallerstein Lab. Comm.11, 193, 1948.
3. S. Hestrin, Fermentation of disaccharides. II. Sucrose. Wallerstein Lab. Comm.12, 45, 1949.
4. A. Gottschalk, „Direct“ fermentation of disaccharides by yeast. A critical discussion. Wallerstein Lab. Comm.12, 55, 1949.
5. M. W. Beijerinck, Pigments as products of oxidation by bacterial action. Proc. Kon. Akad. Wet., Amsterdam16, 1066, 1911.