(en) H. T. Huang, Science and Civilisation in China, vol. 6 : Biology and Biological Technology,, Cambridge, Cambridge University Press, , 741 p. (ISBN0-521-65270-7, lire en ligne), chap. 5 (« Fermentations and Food Science »).
(en) John Belleme et Jan Belleme, The Miso Book : The Art of Cooking With Miso, Square One Publishers, Inc., , 182 p. (ISBN978-0-7570-0028-7, lire en ligne)
I Nengah Sujaya, « Development of internal transcribed spacer regions amplification restriction fragment length polymorphism method and its application in monitoring the population of Zygosaccharomyces rouxii M2 in miso fermentation », Journal of Bioscience and Bioengineering, vol. 96, no 5, , p. 438-447 (ISSN1389-1723, DOI10.1016/S1389-1723(03)70129-7, lire en ligne)
I Nengah Sujaya, « Development of internal transcribed spacer regions amplification restriction fragment length polymorphism method and its application in monitoring the population of Zygosaccharomyces rouxii M2 in miso fermentation », Journal of Bioscience and Bioengineering, vol. 96, no 5, , p. 438-447 (ISSN1389-1723, DOI10.1016/S1389-1723(03)70129-7, lire en ligne)
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I Nengah Sujaya, « Development of internal transcribed spacer regions amplification restriction fragment length polymorphism method and its application in monitoring the population of Zygosaccharomyces rouxii M2 in miso fermentation », Journal of Bioscience and Bioengineering, vol. 96, no 5, , p. 438-447 (ISSN1389-1723, DOI10.1016/S1389-1723(03)70129-7, lire en ligne)
