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| Yeasts: Characteristics and Identification 3rd Edition || J.A. Barnett, R. W. Payne, and D. Yarrow || 2000 || Cambridge University Press; 3 edition || 0521573963 || 978-0521573962 || From the editor: This new edition of the most comprehensive yeast identification and reference manual ever published has been completely revised and expanded to include almost 100 additional species and nearly 500 additional photomicrographs. Over half of the volume is devoted to descriptions of the 678 currently recognized species, presented in a clear, easy to use layout and illustrated with over 1300 high quality photomicrographs. Readily usable keys and tables allow identification of all of the species described and a wealth of reference information broadens the scope of the book beyond identification.
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| Brewing Yeast and Fermentation 1st Edition || David Quain, Christopher Boulton || 2006 || Wiley-Blackwell || 1405152680 || 978-1405152686 || This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivaled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.
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| [https://www.bostonapothecary.com/studies-on-rum-1945 Studies On Rum] || Rafael Arroyo || 1945 || University of Puerto Rico || || || A pivotal study on the science of rum making, including microbiological data on non-conventional yeast and bacteria species for traditional rum fermentation.