- Masayuki Yamamoto and Sadaichi Oya. "Kōbo Rabomanyuaru Kōbo Bunshi Saibō Ikimonogaku Jikken-Hō"
- The Society for Biotechnology, Japan. "Seibutsu Kōgaku Jikken-Sho, Revised Edition"
- Takayuki Mizuno. "Baio Jikken Illustrated Tsukaou Kōbo Dekiru Two Hybrid"
- H.J. Phaff, M.W. Miller, and E.M. Mrakm. "The Life of Yeasts" (The Japanese version, translated by Susumu Nagai)
- Sandor Ellix Katz. "The Art of Fermentation" (The Japanese version, translated by Fumi Mizuhara)
- Takayuki Kazuoka. "Seishu Seizō-Yō Kōbo No Bunri Oyobi Jitsuyō-Ka (Isolation of Sake Brewing Yeast and its Practical Use)" link
- Ken Hosaka et al. "Kōjikin no Seisan Suru Kōkinseibusshitsu Yeastcidin o Mochiita Shūseki Baiyōeki Kara no Seishu Kōbo no Bunri (Isolation of Sake yeast by the Enrichment culture method using the antibiotic yeastcidin produced by koji-mold(Aspergillus oryzae))" PDF
- Takanori Yoshiura et al. "Sakura Kōbo no Bunri" Ibaraki Prefectural Industrial Technology Center Research Report No. 39 (PDF)
Thank you to everyone who helped create these protocols, including the faculty of the following universities and research institutions:
- Genome Biofunctional Engineering Laboratory, Division of Applied Chemistry, Faculty of Engineering, Yamaguchi University, Japan
- Yamaguchi Prefectural Industrial Technology Institute, Japan
- Science Technology Entrepreneurship Laboratory e-square, Osaka University, Japan
- Genome Function Engineering, Division of Advanced Science and Biotechnology, Graduate School of Engineering Science, Osaka University, Japan
- Biosphere Environmental Engineering, Department of Environmental and Energy Engineering, Graduate School of Engineering Science, Osaka University, Japan
- Yeast Resource Engineering Donation Course, Graduate School of Engineering Science, Osaka University, Japan
- Fermented Food Research Institute, Kagawa Prefectural Industrial Technology Center, Japan
- Laboratory of Alcoholic Beverage Science, Department of Fermentation Science, Tokyo University of Agriculture Junior College, Japan