1. Tahiri I, Makhlouf J, Paquin P, Fliss I (2006) Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure. Food Res Int 39:98–105
2. Tournas VH, Heeres J, Burgess L (2006) Moulds and yeasts in fruit salads and fruit juices. Food Microbiol 23:684–688
3. Put HMC, De Jong J (1980) The heat resistance of selected yeast causing spoilage of canned soft drinks and fruit products. In: Skinner FA, Passmore SM, Davenport RR (eds) Biology and activities of yeasts. Academic Press, London
4. Stratford M, Hofman PD, Cole MB (2000) Fruit juice, fruit drinks and soft drinks. In: Lund BM, Baird-Parker TC, Gould GW (eds) The microbiological safety and quality of food. Aspen publishers, Gaithersberg, MD, pp 836–869
5. Barnett JA, Payne RW, Yarrow D (2000) Yeast characteristics and identification, 3rd edn. Cambridge University Press, Cambridge