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:

Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis

Johannes B Brandsma, Natassa Rustandi, Judith Brinkman, Judith C M Wolkers‐Rooijackers, Marcel H Zwietering and Eddy J Smid
International Journal of Dairy Technology 75 (2) 421 (2022)

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

Amira R. Khattab, Hania A. Guirguis, Sherouk M. Tawfik and Mohamed A. Farag
Trends in Food Science & Technology 88 343 (2019)

Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification

E. Stefanovic, K.N. Kilcawley, M.C. Rea, G.F. Fitzgerald and O. McAuliffe
Journal of Applied Microbiology 122 (5) 1245 (2017)

Genotypic and technological diversity of Brevibacterium linens strains for use as adjunct starter cultures in ‘Pecorino di Filiano’ cheese ripened in two different environments

Maria Grazia Bonomo, Caterina Cafaro and Giovanni Salzano
Folia Microbiologica 60 (1) 61 (2015)

Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution

Balasubramanian Ganesan and Kelly Brown
FEMS Microbiology Letters 350 (2) 231 (2014)

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

J.R. Broadbent, H. Cai, R.L. Larsen, et al.
Journal of Dairy Science 94 (9) 4313 (2011)

Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese

Marta Ávila, Javier Calzada, Sonia Garde and Manuel Nuñez
International Dairy Journal 17 (12) 1415 (2007)

Determination of lipase activity in cheese using trivalerin as substrate

Ingemar Svensson, Igor Hernández, Mailo Virto and Mertxe de Renobales
International Dairy Journal 16 (5) 423 (2006)

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)

Implementation of Quality Control Methods in Conjunction with Chemometrics Toward Authentication of Dairy Products

Ioannis S. Arvanitoyannis and Nikolaos E. Tzouros
Critical Reviews in Food Science and Nutrition 45 (4) 231 (2005)

Fatty Acid Production from Amino Acids and α-Keto Acids by Brevibacterium linens BL2

Balasubramanian Ganesan, Kimberly Seefeldt and Bart C. Weimer
Applied and Environmental Microbiology 70 (11) 6385 (2004)

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)

Identification and Functional Analysis of the Gene Encoding Methionine-γ-Lyase in Brevibacterium linens

Felix Amarita, Mireille Yvon, Michele Nardi, Emilie Chambellon, Jerôme Delettre and Pascal Bonnarme
Applied and Environmental Microbiology 70 (12) 7348 (2004)

Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids

Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud and Mireille Yvon
Applied and Environmental Microbiology 69 (2) 734 (2003)

Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese

J.R. Broadbent, K. Houck, M.E. Johnson and C.J. Oberg
Journal of Dairy Science 86 (9) 2773 (2003)

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)

Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese

A.G Williams, J Noble, J Tammam, D Lloyd and J.M Banks
International Dairy Journal 12 (10) 841 (2002)

Relationship between MALDI-TOF Analysis of β-CN f193−209 Concentration and Sensory Evaluation of Bitterness Intensity of Aged Cheddar Cheese

Elly Soeryapranata, Joseph R. Powers, Fatma Fajarrini, Karen M. Weller, Herbert H. Hill, and William F. Siems
Journal of Agricultural and Food Chemistry 50 (17) 4900 (2002)

Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese

Jeffery R. Broadbent, Mary Barnes, Charlotte Brennand, Marie Strickland, Kristen Houck, Mark E. Johnson and James L. Steele
Applied and Environmental Microbiology 68 (4) 1778 (2002)

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)

Biotechnological approaches to the understanding and improvement of mature cheese flavour

Amanda Forde‡ and Gerald F Fitzgerald†‡
Current Opinion in Biotechnology 11 (5) 484 (2000)

Purification, characterisation, cloning and sequencing of the gene encoding oligopeptidase PepO fromStreptococcus thermophilusA

Frederic Chavagnat, Jacques Meyer and Michael G Casey
FEMS Microbiology Letters 191 (1) 79 (2000)

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Bart Weimer, Kimberly Seefeldt and Benjamin Dias
Lactic Acid Bacteria: Genetics, Metabolism and Applications 247 (1999)

Study of the effects of temperature, pH, NaCl, and aw on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology

Marco Gobbettia, Rosalba Lanciotti, Maria De Angelis, et al.
Enzyme and Microbial Technology 25 (10) 795 (1999)

Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology

Marco Gobbetti, Rosalba Lanciotti, Maria De Angelis, et al.
International Dairy Journal 9 (12) 865 (1999)

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

F.J. Pérez Elortondo, M. Albisu and Y. Barcina
International Journal of Food Microbiology 49 (3) 139 (1999)

Purification, Characterization, Gene Cloning, Sequencing, and Overexpression of Aminopeptidase N from Streptococcus thermophilus A

Frederic Chavagnat, Michael G. Casey and Jacques Meyer
Applied and Environmental Microbiology 65 (7) 3001 (1999)

Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk

M.A Drake, Y Karagül-Yüceer, X.Q Chen and K.R Cadwallader
LWT - Food Science and Technology 32 (7) 433 (1999)

Influence of Carbohydrate Starvation and Arginine on Culturability and Amino Acid Utilization of Lactococcus lactis subsp. lactis

Mark R. Stuart, Lan Szu Chou and Bart C. Weimer
Applied and Environmental Microbiology 65 (2) 665 (1999)

Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities

Jeffery R. Broadbent, Marie Strickland, Bart C. Weimer, Mark E. Johnson and James L. Steele
Journal of Dairy Science 81 (2) 327 (1998)