General properties and substrate specificity of an intracellular soluble dipeptidase from Streptococcus diacetilactis
Ann. Biol. anim. Bioch. Biophys., 17 5A (1977) 723-736
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):
489 (2025)
https://doi.org/10.1016/B978-0-443-15956-5.00029-4
Cheese
Ylva Ardö, Paul L.H. McSweeney, Abdallah A.A. Magboul, Vivek K. Upadhyay and Patrick F. FoxCheese 445 (2017)
https://doi.org/10.1016/B978-0-12-417012-4.00018-1
Biochemistry of Milk Products
P.F. Fox, T.K. Singh and P.L.H. McSweeneyBiochemistry of Milk Products 1 (2005)
https://doi.org/10.1533/9780857093066.1
https://doi.org/10.1016/S1874-558X(04)80076-9
Peptidases and amino acid catabolism in lactic acid bacteria
Jeffrey E. Christensen, Edward G. Dudley, Jeffrey A. Pederson and James L. SteeleAntonie van Leeuwenhoek 76 (1-4) 217 (1999)
https://doi.org/10.1023/A:1002001919720
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Jeffrey A. Pederson, James L. Steele, Jeffrey E. Christensen and Edward G. DudleyLactic Acid Bacteria: Genetics, Metabolism and Applications 217 (1999)
https://doi.org/10.1007/978-94-017-2027-4_11
Purification and Characterization of a Dipeptidase from Lactobacillus casei ssp. casei IFPL 731 Isolated from Goat Cheese Made from Raw Milk
M.D. Fernandez-Espla and M.C. Martin-HernandezJournal of Dairy Science 80 (8) 1497 (1997)
https://doi.org/10.3168/jds.S0022-0302(97)76078-8
Advances in Food and Nutrition Research
P.F. Fox, T.P. O'Connor, P.L.H. Mcsweeney, T.P. Guinee and N.M. O'BrienAdvances in Food and Nutrition Research 39 163 (1996)
https://doi.org/10.1016/S1043-4526(08)60075-3
Proteolysis in cheese during ripening
P. F. Fox and P. L. H. McSweeneyFood Reviews International 12 (4) 457 (1996)
https://doi.org/10.1080/87559129609541091
Bacterial aminopeptidases: Properties and functions
Thierry Gonzales and Janine Robert-BaudouyFEMS Microbiology Reviews 18 (4) 319 (1996)
https://doi.org/10.1111/j.1574-6976.1996.tb00247.x
Chemistry of Structure-Function Relationships in Cheese
P. F. Fox, T. K. Singh and P. L. H. McSweeneyAdvances in Experimental Medicine and Biology, Chemistry of Structure-Function Relationships in Cheese 367 59 (1995)
https://doi.org/10.1007/978-1-4615-1913-3_6
Purification and characterization of a dipeptidase from Lactobacillus sake
M C Montel, M P Seronie, R Talon and M HébraudApplied and Environmental Microbiology 61 (2) 837 (1995)
https://doi.org/10.1128/aem.61.2.837-839.1995
Genetics and Biotechnology of Lactic Acid Bacteria
J. Kok and W. M. De VosGenetics and Biotechnology of Lactic Acid Bacteria 169 (1994)
https://doi.org/10.1007/978-94-011-1340-3_4
Proteolytic enzymes of Lactococcus lactis
P. S. Tjwan Tan, Bert Poolman and Wil N. KoningsJournal of Dairy Research 60 (2) 269 (1993)
https://doi.org/10.1017/S0022029900027606
Enzyme Handbook
Dietmar Schomburg and Margit SalzmannEnzyme Handbook 1 (1991)
https://doi.org/10.1007/978-3-642-76729-6_1
Genetics of the proteolytic system of lactic acid bacteria
Jan KokFEMS Microbiology Letters 87 (1-2) 15 (1990)
https://doi.org/10.1111/j.1574-6968.1990.tb04877.x
Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review
Kamal M. Kamaly and Elmer H. MarthJournal of Dairy Science 72 (8) 1945 (1989)
https://doi.org/10.3168/jds.S0022-0302(89)79318-8
Proteolytic systems in lactic acid bacteria
Barry A. Law and Jens KolstadAntonie van Leeuwenhoek 49 (3) 225 (1983)
https://doi.org/10.1007/BF00399500
An Electrophoretic Study of Peptidases in Starter Streptococci and in Cheddar Cheese
A. J. CLIFFE and B. A. LAWJournal of Applied Bacteriology 47 (1) 65 (1979)
https://doi.org/10.1111/j.1365-2672.1979.tb01170.x
Peptide hydrolases of Lactobacillus casei: isolation and general properties of various peptidase activities
Morsi El Soda, Michel J. Desmazeaud and J.-L. BergèreJournal of Dairy Research 45 (3) 445 (1978)
https://doi.org/10.1017/S0022029900016666