1. Aguilera, F., R.A. Peinado, C. Millan, J.M. Ortega, and J.C. Mauricio. 2006. Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains. International Journal of Food Microbiology 110: 34–42.
2. Alexandre, H., I. Rousseaux, and C. Charpentier. 1994. Ethanol adaptation mechanisms in Saccharomyces cerevisiae. Biotechnology and Applied Biochemistry 20: 173–183.
3. AOAC. 1975. Official methods of analysis. Washington, DC: Association of Analytical Chemists.
4. Brooks, A.A. 2008. Ethanol production potential of local yeast strains isolated from ripe banana peels. African Journal of Biotechnology 7(20): 3749–3752.
5. Caspeta, L., Y. Chen, P. Ghiaci, A. Feizi, S. Buskov, and B.M. Hallström. 2014. Altered sterol composition renders yeast thermotolerant. Science 346(6205): 75–78.