Russo P, Spano G, Capozzi V. Safety evaluation of starter cultures. In: Speranza B, Bevilacqua A, Corbo MR, Sinigaglia M, EdsStarter Cultures in Food Production. Hoboken: Wiley-Blackwell 2016; pp. 101-28.
Batt C, Robinson R. Encyclopedia of Food Microbiology. 2nd ed. Cambridge: Elsevier 2014.
Jolly NP, Augustyn OPR, Pretorius IS. The effect of non-Saccharomyces yeasts on fermentation and wine quality. S Afr J Enol Vitic 2017; 24: 55-62.
Saerens SM, Swiegers H, Reynolds D. Increasing the sensorial enrichment of white wine with non-Saccharomyces yeast strains. Aust N Z Grapegrower Winemaker 2013; 599: 96-7.
Whitener MEB. Metabolomic profiling of non-saccharomyces yeasts in wine PhD thesis, Stellenbosch University. 2016.
Sankar V, Kurian A. Probiotics - a review. PharmaTutor 2014; 2: 61-6.
Jolly NP, Augustyn OPH, Pretorius IS. The role and use of non-saccharomyces yeasts in wine production. S Afr J Enol Vitic 2006; 27: 15-38.
Fleet GH. Wine Microbiology and Biotechnology. 1st ed. Boca Raton: CRC Press 1993.
Du Toit M, Pretorius IS. Microbial spoilage and preservation of wine: using weapons for nature’s own arsenal - a review. S Afr J Enol Vitic 2000; 21: 74-96.
Sommer P, Nielsen JC. Yeast compositions and starter cultures.WO2004072271A1 , 2004.
Stolpe E. A method to discriminate and quantify Torulaspora delbrueckii in mixture with Kluyveromyces thermotolerans and Saccharomyces cerevisiae. EP1997903A1 2008.
Sheppard J, Dunn R, Madden A. Methods for the production of fermented beverages and other fermentation products.WO2016187021A1 2016.
Bayer CropScience AG The designation of the inventor has not yet been filed Combinations of biological control agents and insecticides.EP2269455A1. 2011.
Droby S. A novel antagonistic yeast useful in controlling spoilage of agricultural produce, methods of use thereof and compositions containing same. WO2002072777A2 2002.
Saerens S, Edwards N, Soerensen KI, Badaki M, Swiegers JH. Production of a low-alcohol fruit beverage. WO2015110484A9 2015.
Barrera García JA, Cordón Toledano JD, Coronel Domínguez AJ, Fernández Zabala C, Santos Ocaña C. Cepa de Pichia kluyveri ysus aplicaciones. WO2012066176A1 2012.
Sarens S, Swiegers JH. Enhancement of beer flavor by a combination of pichia yeast and different hop varieties. EP2751250B1 2018.
Saerens S, Swiegers JH. Production of low-alcohol or alcohol-freebeer with pichia kluyveri yeast strains. EP2964742B1 2017.
Malcorps P, Daenen L. Method for preparing a fermented beverage and beverage thus produced. WO2014202564A2 2014.
Raposo Monteiro Dos Santos JM, Marques Ferreira De Sousa Moreira MJ, De Lemos Pinto Estrela Leão MC, Teixeira Cardoso Da Silva MF, Teixeira Da Silva SB, Monteiro Centeno Da Costa FM. Hybrids obtained by the fusion of Saccharomyces cerevisiae and Torulaspora delbrueckii, their use to conduct red and white wine fermentations and/or to restart stuck or sluggish fermentations,and process of obtaining such hybrids. EP2507358A2 2009.
Diaz Montaño DM, Valle Rodriguez JO. Processes for increasing the fermentative capacity of non-Saccharomyces yeasts.WO2011078642A2 2010.
Swinburn LD. Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice. WO2017191498A1 2017.
Carrau JL, Pinheiro Dillon AJ, Salvador Pasqual M, Atti Serafini L. L-malic acid degrading yeast for wine making. EP0408690B1 1989.
Bisson LF, Linderholm A, Dietzel KL. Compositions and methods for reducing H2S levels in fermented beverages. EP2132318B1 2012.
Van Vuuren HJ, Husnik JI. Functional enhancement of yeast to minimize production of ethyl carbamate via modified transporter expression. WO2009127050A1 2009.
Gestrelius SM, Kjaer JH. Method of deacidifying wine and composition therefor. US4380552A 1983.