1. 1) Burrows, S., Yeast technology. In “The Yeast, Vol. 3”, eds. Rose, A. H., and Harrison, J. S., Academic Press, London, pp. 349–420 (1970).
2. 2) Echigo, A., Yeast. In “Science of Baking Materials” (in Japanese), eds. Tanaka, Y., and Matsumoto, Y., Korin, Tokyo, pp. 57–98 (2002).
3. 6) Nagodawithana, T. W., and Trivedi, N. B., Yeast selection for baking. In “Yeast Strain Selection”, ed. Panchal, C. J., Marcel Dekker, Inc., New York, pp. 139–184 (1990).
4. 22) Peppler, H. J., Production of yeasts and yeast products. In “Microbial Technology”, eds. Peppler, H. J., and Perlman, D., Academic press, London, pp. 157–185 (1979).
5. 25) Barnett, J. A., Payne, R. W., and Yarrow, D. “Yeasts: Characteristics and Identification” Third edition, Cambridge University Press, Cambridge, U.K., pp. 642–643 (2000).