Kohler (1971). "The background to Eduard Buchner's discovery of cell-free fermentation". Journal of the History of Biology. 4 (1): 35–61. doi:10.1007/BF00356976
; Masuma, R. (1977). "A new alkaloid AM-2282 of Streptomyces origin: Fermentation, isolation and preliminary characterization". J. Antibiot. 30 (4): 275–282
(2004). "Sour Cream and Creme Fraiche". Handbook of Food and Beverage Fermentation Technology. CRC Press. doi:10.1201/9780203913550.ch8. ISBN 978-0-8247-4780-0