1. Aiba, S., Hara, M.:Some analyses on continuous culture. I. A. M. Symposia on Microbiology, Number 5, Biochemical Engineering, Proc. of Symp. held on June 27–28, 1963, Univ. of Tokyo, p. 198.
2. Akiba, T., Fukinbara, T.:Production of seasoning liquor for sake by continuous fermentation. J. Ferment. Technology (Japan) 41: 261, 1963.
3. Andreyev, K. P.:The rate of biomass synthesis during the continuous cultivation of fodder yeasts. Mikrobiologiya XXXII: 1059, 1963. (Андреев, К. П.: Микробиология XXXII: 1059, 1963).
4. Azarashvili, P. B.:The USSR seminary-conference on questions of the introduction of champanization continuous method and of the quality improvement of Soviet champagne. Vinodel. vinograd. SSSR, 4: 56, 1962. (Азарашвили, П. Б.: Винодел. виноград. CCCP, 4: 56, 1962).
5. Bárta, J., Štros, F., Šillinger, V.:Výzkum a zavádění výroby krmných kvasnic kontinuální fermentací. Kvasný průmysl 9: 191, 1963.