Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

This article has been cited by the following article(s):

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Jeffrey A. Pederson, James L. Steele, Jeffrey E. Christensen and Edward G. Dudley
Lactic Acid Bacteria: Genetics, Metabolism and Applications 217 (1999)
DOI: 10.1007/978-94-017-2027-4_11
See this article

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Bart Weimer, Kimberly Seefeldt and Benjamin Dias
Lactic Acid Bacteria: Genetics, Metabolism and Applications 247 (1999)
DOI: 10.1007/978-94-017-2027-4_12
See this article

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Catherine Tanous, Agnieszka Kieronczyk, Sandra Helinck, Emilie Chambellon and Mireille Yvon
Lactic Acid Bacteria: Genetics, Metabolism and Applications 271 (2002)
DOI: 10.1007/978-94-017-2029-8_17
See this article

Dairy Processing

W.J.M. Engels, J.E.T. van Hylckama Vlieg and G. Smit
Dairy Processing 492 (2003)
DOI: 10.1533/9781855737075.3.492
See this article

Attenuated starters: an efficient means to influence cheese ripening—a review

Nathalie Klein and Sylvie Lortal
International Dairy Journal 9 (11) 751 (1999)
DOI: 10.1016/S0958-6946(99)00155-7
See this article

Biochemistry of cheese ripening

Paul L H McSweeney
International Journal of Dairy Technology 57 (2-3) 127 (2004)
DOI: 10.1111/j.1471-0307.2004.00147.x
See this article

Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

E.H.E. Ayad, A. Verheul, W.J.M. Engels, J.T.M. Wouters and G. Smit
Journal of Applied Microbiology 90 (1) 59 (2001)
DOI: 10.1046/j.1365-2672.2001.01219.x
See this article

Structure of the branched-chain aminotransferase fromStreptococcus mutans

Jing Ruan, Jia Hu, Aihong Yin, et al.
Acta Crystallographica Section D Biological Crystallography 68 (8) 996 (2012)
DOI: 10.1107/S0907444912018446
See this article

Conversion of methionine to methional byLactococcus lactis

Felix Amárita, Dolores Fernández-Esplá, Teresa Requena and Carmen Pelaez
FEMS Microbiology Letters 204 (1) 189 (2001)
DOI: 10.1111/j.1574-6968.2001.tb10884.x
See this article

Exploiting the potential of bacteria in the cheese ecosystem

C. Peláez and T. Requena
International Dairy Journal 15 (6-9) 831 (2005)
DOI: 10.1016/j.idairyj.2004.12.001
See this article

Microbes from raw milk for fermented dairy products

Jan T.M Wouters, Eman H.E Ayad, Jeroen Hugenholtz and Gerrit Smit
International Dairy Journal 12 (2-3) 91 (2002)
DOI: 10.1016/S0958-6946(01)00151-0
See this article

Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese

A. Kieronczyk, S. Skeie, K. Olsen and T. Langsrud
International Dairy Journal 11 (4-7) 217 (2001)
DOI: 10.1016/S0958-6946(01)00051-6
See this article

Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese

A.G Williams, J Noble and J.M Banks
International Dairy Journal 11 (4-7) 203 (2001)
DOI: 10.1016/S0958-6946(01)00050-4
See this article

The potential of dairy lactic acid bacteria to metabolise amino acids via non-transaminating reactions and endogenous transamination

S.-Q Liu, R Holland and V.L Crow
International Journal of Food Microbiology 86 (3) 257 (2003)
DOI: 10.1016/S0168-1605(03)00040-0
See this article

Biotechnology

Jassem G. Mahdi and David R. Kelly
Biotechnology 41 (2008)
DOI: 10.1002/9783527620913.ch2
See this article

Cheese flavour formation by amino acid catabolism

Mireille Yvon and Liesbeth Rijnen
International Dairy Journal 11 (4-7) 185 (2001)
DOI: 10.1016/S0958-6946(01)00049-8
See this article

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese

Andrea S. Bertuzzi, Paul L.H. McSweeney, Mary C. Rea and Kieran N. Kilcawley
Comprehensive Reviews in Food Science and Food Safety 17 (2) 371 (2018)
DOI: 10.1111/1541-4337.12332
See this article

A Three-Ring Circus: Metabolism of the Three Proteogenic Aromatic Amino Acids and Their Role in the Health of Plants and Animals

Anutthaman Parthasarathy, Penelope J. Cross, Renwick C. J. Dobson, et al.
Frontiers in Molecular Biosciences 5 (2018)
DOI: 10.3389/fmolb.2018.00029
See this article

Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

C Larrouture, V Ardaillon, M Pépin and M.C Montel
Food Microbiology 17 (5) 563 (2000)
DOI: 10.1006/fmic.2000.0353
See this article

Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products

Gerrit Smit, Bart A. Smit and Wim J.M. Engels
FEMS Microbiology Reviews 29 (3) 591 (2005)
DOI: 10.1016/j.fmrre.2005.04.002
See this article

Volatile components of Grana Parmigiano-Reggiano type hard cheese

Franco Bellesia, Adriano Pinetti, Ugo M Pagnoni, et al.
Food Chemistry 83 (1) 55 (2003)
DOI: 10.1016/S0308-8146(03)00037-2
See this article

Advanced Dairy Chemistry

K.R. Cadwallader and T.K. Singh
Advanced Dairy Chemistry 631 (2009)
DOI: 10.1007/978-0-387-84865-5_14
See this article

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Tzou-Chi Huang
Food Science and Technology, Handbook of Food Science, Technology, and Engineering - 4 Volume Set 20054378 (2005)
DOI: 10.1201/b15995-96
See this article

Amino Acid Catabolic Pathways of Lactic Acid Bacteria

María Fernández and Manuel Zúñiga
Critical Reviews in Microbiology 32 (3) 155 (2006)
DOI: 10.1080/10408410600880643
See this article

Monocarboxylic acid production by lactococci and lactobacilli

Balasubramanian Ganesan, Kimberly Seefeldt, Ramarathna C. Koka, Benjamin Dias and Bart C. Weimer
International Dairy Journal 14 (3) 237 (2004)
DOI: 10.1016/j.idairyj.2003.07.004
See this article

Spoilage potential of a novel group of bacteria isolated from dairy products

Celia J. Hugo, George Charimba, Piet J. Jooste and L. Ingrid Tsôeu
South African Journal of Science Volume 112 (Number 1/2) (2016)
DOI: 10.17159/sajs.2016/20150227
See this article

Cheese

Balasubramanian Ganesan and Bart C. Weimer
Cheese 483 (2017)
DOI: 10.1016/B978-0-12-417012-4.00019-3
See this article

Transamination of branched-chain amino acids by a cheese related Lactobacillus paracasei strain

B.V Hansen, U Houlberg and Y Ardö
International Dairy Journal 11 (4-7) 225 (2001)
DOI: 10.1016/S0958-6946(01)00052-8
See this article

Cheddar Cheese Ripening and Flavor Characterization: A Review

Mian Anjum Murtaza, Salim Ur-Rehman, Faqir Muhammad Anjum, Nuzhat Huma and Iram Hafiz
Critical Reviews in Food Science and Nutrition 54 (10) 1309 (2014)
DOI: 10.1080/10408398.2011.634531
See this article

Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni

A. Vallet, P. Lucas, A. Lonvaud-Funel and G. de Revel
Journal of Applied Microbiology 104 (6) 1833 (2008)
DOI: 10.1111/j.1365-2672.2007.03713.x
See this article

Adjunct Cultures: Recent Developments and Potential Significance to the Cheese Industry

M. El Soda, S.A. Madkor and P.S. Tong
Journal of Dairy Science 83 (4) 609 (2000)
DOI: 10.3168/jds.S0022-0302(00)74920-4
See this article

Impact of two starter cultures on proteolysis in Kashkaval cheese

Zh. I. Simov, E. D. Simova and D. M. Beshkova
World Journal of Microbiology and Biotechnology 22 (2) 147 (2006)
DOI: 10.1007/s11274-005-9012-5
See this article

Improving the Flavour of Cheese

B. Ganesan and B.C. Weimer
Improving the Flavour of Cheese 70 (2007)
DOI: 10.1533/9781845693053.1.70
See this article

Biogenic Amines in Dairy Products

Daniel M. Linares, MaCruz Martín, Victor Ladero, Miguel A. Alvarez and María Fernández
Critical Reviews in Food Science and Nutrition 51 (7) 691 (2011)
DOI: 10.1080/10408398.2011.582813
See this article

Aromatic amino acids as precursors of antimicrobial metabolites inGeotrichum candidum

Saima Naz, Marielle Gueguen-Minerbe, Marina Cretenet and Jean-Paul Vernoux
FEMS Microbiology Letters 344 (1) 39 (2013)
DOI: 10.1111/1574-6968.12152
See this article

Lactococcus lactis LM0230 contains a single aminotransferase involved in aspartate biosynthesis, which is essential for growth in milk

Edward G. Dudley and James L. Steele
Microbiology 147 (1) 215 (2001)
DOI: 10.1099/00221287-147-1-215
See this article

Characterisation of a thiamine diphosphate-dependent alpha-keto acid decarboxylase from Proteus mirabilis JN458

Biying Wang, Yajun Bai, Taiping Fan, Xiaohui Zheng and Yujie Cai
Food Chemistry 232 19 (2017)
DOI: 10.1016/j.foodchem.2017.03.164
See this article

Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese

L Rijnen, A Delacroix-Buchet, D Demaizières, et al.
International Dairy Journal 9 (12) 877 (1999)
DOI: 10.1016/S0958-6946(00)00009-1
See this article

Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

Richard van Kranenburg, Michiel Kleerebezem, Johan van Hylckama Vlieg, et al.
International Dairy Journal 12 (2-3) 111 (2002)
DOI: 10.1016/S0958-6946(01)00132-7
See this article

Components Detected by Means of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry in the Headspace of Artisan Fresh Goat Cheese Smoked by Traditional Methods

M.D. Guillén, M.L. Ibargoitia, P. Sopelana, G. Palencia and M. Fresno
Journal of Dairy Science 87 (2) 284 (2004)
DOI: 10.3168/jds.S0022-0302(04)73167-7
See this article

Handbook of Food and Beverage Fermentation Technology

Wilco Meijer, Jan Wouters and Gerrit Smit
Handbook of Food and Beverage Fermentation Technology (2004)
DOI: 10.1201/9780203913550.ch5
See this article

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages

B. Herranz, M. Fernández, E. Hierro, et al.
Meat Science 66 (1) 151 (2004)
DOI: 10.1016/S0309-1740(03)00079-2
See this article

General Aspects

Á.C. Curtin and P.L.H. McSweeney
Cheese: Chemistry, Physics and Microbiology, General Aspects 1 435 (2004)
DOI: 10.1016/S1874-558X(04)80077-0
See this article

Major Cheese Groups

G. van den Berg, W.C. Meijer, E.-M. Düsterhöft and G. Smit
Cheese: Chemistry, Physics and Microbiology, Major Cheese Groups 2 103 (2004)
DOI: 10.1016/S1874-558X(04)80041-1
See this article

Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception

B. Ganesan, C. Brothersen and D.J. McMahon
Journal of Dairy Science 94 (7) 3708 (2011)
DOI: 10.3168/jds.2010-4020
See this article

Enzymatic ability of Lactobacillus casei subsp. casei IFPL731 for flavour development in cheese

M.Carmen Martı́nez-Cuesta, Pilar Fernández de Palencia, Teresa Requena and Carmen Peláez
International Dairy Journal 11 (8) 577 (2001)
DOI: 10.1016/S0958-6946(01)00046-2
See this article

Intermediate role of α-keto acids in the formation of Strecker aldehydes

Francisco J. Hidalgo, Rosa M. Delgado and Rosario Zamora
Food Chemistry 141 (2) 1140 (2013)
DOI: 10.1016/j.foodchem.2013.03.068
See this article

Detection of aminotransferase activity of Propionibacterium freudenreichii after SDS-PAGE

Anne Thierry, Marie-Bernadette Maillard and Sylvie Lortal
Journal of Microbiological Methods 51 (1) 57 (2002)
DOI: 10.1016/S0167-7012(02)00060-X
See this article

Biotechnology Set

Jassem G. Mahdi and David R. Kelly
Biotechnology Set 41 (2001)
DOI: 10.1002/9783527620999.ch2i
See this article

Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus

N. Klein, M.-B. Maillard, A. Thierry and S. Lortal
Journal of Applied Microbiology 91 (3) 404 (2001)
DOI: 10.1046/j.1365-2672.2001.01391.x
See this article

Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni

L. Pripis-Nicolau, G. Revel, A. Bertrand and A. Lonvaud-Funel
Journal of Applied Microbiology 96 (5) 1176 (2004)
DOI: 10.1111/j.1365-2672.2004.02257.x
See this article

Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis

A. Kieronczyk, R. Cachon, G. Feron and M. Yvon
Journal of Applied Microbiology 101 (5) 1114 (2006)
DOI: 10.1111/j.1365-2672.2006.02999.x
See this article

Tyrosine and Phenylalanine Catabolism by Lactobacillus Cheese Flavor Adjuncts

S. Gummalla and J.R. Broadbent
Journal of Dairy Science 84 (5) 1011 (2001)
DOI: 10.3168/jds.S0022-0302(01)74560-2
See this article

Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

T.K. Singh, M.A. Drake and K.R. Cadwallader
Comprehensive Reviews in Food Science and Food Safety 2 (4) 166 (2003)
DOI: 10.1111/j.1541-4337.2003.tb00021.x
See this article

Tryptophan Catabolism in Brevibacterium linens as a Potential Cheese Flavor Adjunct

M. Ummadi and B.C. Weimer
Journal of Dairy Science 84 (8) 1773 (2001)
DOI: 10.3168/jds.S0022-0302(01)74614-0
See this article

Diversity of Sulfur Compound Production in Lactic Acid Bacteria

K.E. Seefeldt and B.C. Weimer
Journal of Dairy Science 83 (12) 2740 (2000)
DOI: 10.3168/jds.S0022-0302(00)75168-X
See this article

PURIFICATION AND CHARACTERIZATION OF OLIGOMERIC SPECIES OF AN AROMATIC AMINO ACID AMINOTRANSFERASE FROM LACTOCOCCUS LACTIS SUBSP. LACTIS S3

SONG GAO and JAMES L. STEELE
Journal of Food Biochemistry 22 (3) 197 (1998)
DOI: 10.1111/j.1745-4514.1998.tb00239.x
See this article

Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination

F. Amarita, T. Requena, G. Taborda, L. Amigo and C. Pelaez
Journal of Applied Microbiology 90 (6) 971 (2001)
DOI: 10.1046/j.1365-2672.2001.01331.x
See this article

Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts

Sanjay Gummalla and Jeffery R. Broadbent
Journal of Dairy Science 82 (10) 2070 (1999)
DOI: 10.3168/jds.S0022-0302(99)75448-2
See this article

Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid-phase microextraction gas chromatography/mass spectrometry

Anna Maria Gioacchini, Mauro De Santi, Michele Guescini, Giorgio Brandi and Vilberto Stocchi
Rapid Communications in Mass Spectrometry 24 (23) 3405 (2010)
DOI: 10.1002/rcm.4782
See this article

Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis

Carmen Martínez-Cuesta, Teresa Requena and Carmen Peláez
FEMS Microbiology Letters 217 (1) 109 (2002)
DOI: 10.1111/j.1574-6968.2002.tb11463.x
See this article

Stress Responses of Lactic Acid Bacteria

Bart C. Weimer
Stress Responses of Lactic Acid Bacteria 129 (2011)
DOI: 10.1007/978-0-387-92771-8_7
See this article