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Cited article:

Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus

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Food Chemistry 248 304 (2018)
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Lactobacilli possess inhibitory activity against dipeptidyl peptidase-4 (DPP-4)

Harsh Panwar, Danielle Calderwood, Irene R. Grant, Sunita Grover and Brian D. Green
Annals of Microbiology 66 (1) 505 (2016)
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Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1

Giovanna Gallo, Maria De Angelis, Paul L.H. McSweeney, Maria Rosaria Corbo and Marco Gobbetti
Food Chemistry 91 (3) 535 (2005)
https://doi.org/10.1016/j.foodchem.2004.08.047

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Angela Matthews, Antonio Grimaldi, Michelle Walker, Eveline Bartowsky, Paul Grbin and Vladimir Jiranek
Applied and Environmental Microbiology 70 (10) 5715 (2004)
https://doi.org/10.1128/AEM.70.10.5715-5731.2004

Purification and partial characterisation of X-prolyl dipeptidyl aminopeptidase of Lactobacillus helveticus ITG LH1

P Degraeve and A Martial-Gros
International Dairy Journal 13 (7) 497 (2003)
https://doi.org/10.1016/S0958-6946(03)00057-8

Production, purification and characterization of intracellular alanylaminopeptidase ofPseudomonas sp.

U. Jankiewicz and W. Bielawski
Folia Microbiologica 46 (6) 515 (2001)
https://doi.org/10.1007/BF02817995