Yeasts Characteristics and Identification, 3rd edition

By D. Lloyd. 2009

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Sugar Metabolism in Yeasts: an Overview of Aerobic and Anaerobic Glucose Catabolism (2006, background): “Of the 678 recognized species, around 60% are considered to be fermentative on the basis of taxonomic tests such as gas production in Durham tubes (Barnett et al. 2000).”
PROBIOTIC POTENTIAL OF YEASTS ISOLATED FROM TRADITIONAL INDIAN FERMENTED FOODS (2013, methodology): “It has also been reported that the growth of Saccharomyces cerevisiae at 37oC is a variable characteristic [17].”
Yeasts in floral nectar of some South African plants: Quantification and associations with pollinator type and sugar concentration (2009, result): “Yeast cell-size varies from one species to another (Barnett et al., 2000), and the species involved in the previous surveys made in Spain and Mexico had consistently larger cell sizes than those observed in this South African survey (De Vega and Herrera, pers.”