Eddy J Smid

ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 17

Top Venues

PloS one

Microbiology spectrum

Microbial biotechnology

Microbial cell factories

Wageningen University

University of Groningen (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Wageningen University Oct 01 2010

Netherlands

Professor :: Laboratory of Food Microbiology

Education History

University of Groningen Sep 01 1986 - Feb 02 1991

Netherlands

PHD :: Department of Microbiology

University of Groningen Sep 01 1980 - Jul 01 1986

Netherlands

MSC :: Laboratory of Food Microbiology

Publications

Rebecca Rocchi, Judith C M Wolkers-Rooijackers, Zhuotong Liao, Marcel H Tempelaars, Eddy J Smid
Strain diversity in Saccharomyces cerevisiae thiamine production capacity. Yeast (Chichester, England) (2023)
William T Scott, David Henriques, Eddy J Smid, Richard A Notebaart, Eva Balsa-Canto
Dynamic genome-scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation. Biotechnology and bioengineering (2023)
Angela Rocio Ortiz Camargo, Oscar van Mastrigt, Roger S Bongers, Kaouther Ben-Amor, Jan Knol, Tjakko Abee, Eddy J Smid
Quantitative Physiology and Proteome Adaptations of Bifidobacterium breve NRBB57 at Near-Zero Growth Rates. Microbiology spectrum (2023)
Yue Liu, Marcel H Tempelaars, Sjef Boeren, Svetlana Alexeeva, Eddy J Smid, Tjakko Abee
Extracellular vesicle formation in Lactococcus lactis is stimulated by prophage-encoded holin-lysin system. Microbial biotechnology 15 (4) (2022)
Onur Ercan, Heidy M W den Besten, Eddy J Smid, Michiel Kleerebezem
The growth-survival trade-off is hard-wired in the Lactococcus lactis gene regulation network. Environmental microbiology reports 14 (4) (2022)
William T Scott, Oscar van Mastrigt, David E Block, Richard A Notebaart, Eddy J Smid
Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity. Microbiology spectrum 9 (1) (2021)
Mehmet Akdel, Henri van de Geest, Elio Schijlen, Irma M H van Rijswijck, Eddy J Smid, Gabino Sanchez-Perez, Dick de Ridder
Signal-based optical map alignment. PloS one 16 (9) (2021)
Anna Y Alekseeva, Anneloes E Groenenboom, Eddy J Smid, Sijmen E Schoustra
Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods. International journal of environmental research and public health 18 (19) (2021)
Yue Liu, Svetlana Alexeeva, Herwig Bachmann, Jesús Adrián Guerra Martínez, Nataliya Yeremenko, Tjakko Abee, Eddy J Smid
Chronic release of tailless phage particles from Lactococcus lactis. Applied and environmental microbiology (2021)
Alexander Dank, Oscar van Mastrigt, Sjef Boeren, Søren K Lillevang, Tjakko Abee, Eddy J Smid
Propionibacterium freudenreichii thrives in microaerobic conditions by complete oxidation of lactate to CO2. Environmental microbiology 23 (6) (2021)
Terry J McGenity, Amare Gessesse, John E Hallsworth, Esther Garcia Cela, Carol Verheecke-Vaessen, Fengping Wang, Max Chavarría, Max M Häggblom, Søren Molin, Antoine Danchin, Eddy J Smid, Cédric Lood, Charles S Cockell, Corinne Whitby, Shuang-Jiang Liu, Nancy P Keller, Lisa Y Stein, Seth R Bordenstein, Rup Lal, Olga C Nunes, Lone Gram, Brajesh K Singh, Nicole S Webster, Cindy E Morris, Sharon Sivinski, Saskia Bindschedler, Pilar Junier, André Antunes, Bonnie K Baxter, Paola Scavone, Kenneth Timmis
Visualizing the invisible: class excursions to ignite children's enthusiasm for microbes. Microbial biotechnology 13 (4) (2020)
Anneloes E Groenenboom, Megan E Parker, Anne de Vries, Suzette de Groot, Stephanie Zobrist, Kimberly Mansen, Peiman Milani, Remco Kort, Eddy J Smid, Sijmen E Schoustra
Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal. PloS one 14 (5) (2019)
Yue Liu, Eric O van Bennekom, Yu Zhang, Tjakko Abee, Eddy J Smid
Long-chain vitamin K2 production in Lactococcus lactis is influenced by temperature, carbon source, aeration and mode of energy metabolism. Microbial cell factories 18 (1) (2019)
Himoonga Bernard Moonga, Sijmen E Schoustra, Anita R Linnemann, Elias Kuntashula, John Shindano, Eddy J Smid
The art of mabisi production: A traditional fermented milk. PloS one 14 (3) (2019)
Svetlana Alexeeva, Jesús Adrián Guerra Martínez, Maciej Spus, Eddy J Smid
Spontaneously induced prophages are abundant in a naturally evolved bacterial starter culture and deliver competitive advantage to the host. BMC microbiology 18 (1) (2018)
Oscar van Mastrigt, Diego Gallegos Tejeda, Mette N Kristensen, Tjakko Abee, Eddy J Smid
Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures. Microbial cell factories 17 (1) (2018)
Dieuwertje E G Kok, Wilma T Steegenga, Eddy J Smid, Erwin G Zoetendal, Cornelia M Ulrich, Ellen Kampman
Bacterial folate biosynthesis and colorectal cancer risk: more than just a gut feeling. Critical reviews in food science and nutrition 60 (2) (2018)

Eddy J Smid.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Eddy J Smid