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Cited article:

Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment

Justin M. Anast, Monika Dzieciol, Dylan L. Schultz, Martin Wagner, Evelyne Mann and Stephan Schmitz-Esser
Scientific Reports 9 (1) (2019)
https://doi.org/10.1038/s41598-019-42525-y

Characterization and Low-Resolution Structure of an Extremely Thermostable Esterase of Potential Biotechnological Interest from Pyrococcus furiosus

F. Mandelli, T. A. Gonçalves, C. A. Gandin, et al.
Molecular Biotechnology 58 (11) 757 (2016)
https://doi.org/10.1007/s12033-016-9975-5

Enzymes involved in flavour formation by bacteria isolated from the smear population of surface‐ripened cheese

A G Williams, S H Beattie and J M Banks
International Journal of Dairy Technology 57 (1) 7 (2004)
https://doi.org/10.1111/j.1471-0307.2004.00115.x

Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese

Á.C Curtin, M Gobbetti and P.L.H McSweeney
International Journal of Food Microbiology 76 (3) 231 (2002)
https://doi.org/10.1016/S0168-1605(02)00015-6

Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

M.-N. Leclercq-Perlat, A. Oumer, F. Buono, et al.
Journal of Dairy Science 83 (8) 1674 (2000)
https://doi.org/10.3168/jds.S0022-0302(00)75036-3

Purification and properties of two intracellular aminopeptidases produced by Brevibacterium linens SR3

J Fernández, A.F Mohedano, P Gaya, M Medina and M Nuñez
International Dairy Journal 10 (4) 241 (2000)
https://doi.org/10.1016/S0958-6946(00)00046-7