1. L. Do Carmo-Sousa, “The Yeasts,” ed. by J. Lodder, North-Holland Publishing Co., Amsterdam and London, 1970, p. 1339.
2. “Experiments in Food Science and Technology,” Vol. 2, ed. by Department of Food Science and Technology, Kyoto University, Yokendo Ltd., Tokyo, 1970, p. 43.
3. “Seikagaku Jikken Koza,” 4, ed. by I. Yamashina, T. Yamakawa and S. Suzuki, Tokyo Kagaku Dojin Co., 1976, p. 655.