2Borst A,Hall M,Verhoef J,et al. Detection of Candida spp. in blood cultures using nucleic acid sequence-based amplification (NASBA)[J]. Diagnostic Microbiology and Infectious Disease,2001,39:155-160
3Loureiro V, Malfeito-Ferreira M. Spoilage yeasts in the wine industry[J]. International Journal of Food Microbiology, 2003,86:23-50
4Thomas D S. Yeasts as spoilage organisms in beverages. The Yeasts[M]. London: Academic Press,1993:517-561
5Tudor E, Board R. Food-spoilage yeasts. The Yeasts[M]. London: Academic Press,1993:435-516
6Deak T, Beuchat L R. Handbook of food spoilage yeasts[M]. New York:CRC Press, 1996: 61-95
7Sancho T,Gimenez-Jurado G,Malfeito-Ferreira M, et al. Zymolegical Indicators:a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates[J]. Food Microbiology, 2000,17:613～624
8Bernal S,Mazuelos E M,Chavez M,et al.Evaluation of the new API Candida system for indentification of the most clinically important yeast species[J]. Diagnostic Microbiology and Infectious Disease,1998,30:653-658
