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6 in total

1. Siderophore-Mediated Iron Sequestering by Shewanella putrefaciens.

Authors: L Gram
Journal: Appl Environ Microbiol Date: 1994-06 Impact factor: 4.792

2. Growth of aerobic ripening bacteria at the cheese surface is limited by the availability of iron.

Authors: Christophe Monnet; Alexandre Back; Françoise Irlinger
Journal: Appl Environ Microbiol Date: 2012-02-24 Impact factor: 4.792

3. Extracellular siderophores of rapidly growing Aspergillus nidulans and Penicillium chrysogenum.

Authors: G Charlang; R M Horowitz; P H Lowy; B Ng; S M Poling; N H Horowitz
Journal: J Bacteriol Date: 1982-05 Impact factor: 3.490

4. The arthrobacter arilaitensis Re117 genome sequence reveals its genetic adaptation to the surface of cheese.

Authors: Christophe Monnet; Valentin Loux; Jean-François Gibrat; Eric Spinnler; Valérie Barbe; Benoit Vacherie; Frederick Gavory; Edith Gourbeyre; Patricia Siguier; Michaël Chandler; Rayda Elleuch; Françoise Irlinger; Tatiana Vallaeys
Journal: PLoS One Date: 2010-11-24 Impact factor: 3.240

5. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.

Authors: Jasmin Schröder; Irena Maus; Eva Trost; Andreas Tauch
Journal: BMC Genomics Date: 2011-11-03 Impact factor: 3.969

6. Bacterial-fungal interactions revealed by genome-wide analysis of bacterial mutant fitness.

Authors: Emily C Pierce; Manon Morin; Jessica C Little; Roland B Liu; Joanna Tannous; Nancy P Keller; Kit Pogliano; Benjamin E Wolfe; Laura M Sanchez; Rachel J Dutton
Journal: Nat Microbiol Date: 2020-11-02 Impact factor: 17.745

6 in total