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===Acetic Acid Bacteria and Mould===
Although research is limited, acetic acid bacteria (''Gluconobacter'' sp. and many strains of ''Acetobacter aceti'') have been shown to produce forms of THP <ref name="Snowdon"></ref>. Mediterranean dried sauses covered in [[Mold|mould]] have been characterized as having APY as a flavor contributor. The source of the APY was identified with a mould that grows on the surface called ''Peniciilium nalgiovense'' <ref name="Adams_2005" />. Moulis et al. (2023) identified several strains of acetic acid bacteria in 32% of selected French wines with mouse taint, but none of the strains produced THP when tested individually in model medium <ref name="Moulis_2023" />.
===Impact from ''Saccharomyces''===
While ''S. cerevisiae'' does not produce THP compounds itself, there is some preliminary data that suggests that the strain of ''S. cerevisiae'' could impact ATHP and ETHP levels. Data from the Moulis et al. (2023) study shows that ATHP levels different slightly depending on which strain of ''S. cerevisiae'' was co-inoculated with ''Brettanomnyces''. The authors hypothesize that differing levels of acetaldehyde or build up of lees may be the reason different strains of ''S. cerevisiae'' might have an impact <ref>[https://ives-technicalreviews.eu/article/view/9206 "Does Saccharomyces cerevisiae play a supporting role in mousy off-flavours production?"
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra. Published: 7 March 2025. DOI: https://doi.org/10.20870/IVES-TR.2025.9206.]</ref>.
===Maillard Reactions===