Microbe–microbe interactions in mixed culture food fermentations von Smid, Eddy J, Lacroix, Christophe

Volltext

Health benefits of fermented foods: microbiota and beyond von Marco, Maria L, Heeney, Dustin, Binda, Sylvie, Cifelli, Christopher J, Cotter, Paul D, Foligné, Benoit, Gänzle, Michael, Kort, Remco, Pasin, Gonca, Pihlanto, Anne, Smid, Eddy J, Hutkins, Robert

Volltext

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation von Sieuwerts, Sander, Bron, Peter A., Smid, Eddy J.

Volltext

Gram-Positive Bacterial Extracellular Vesicles and Their Impact on Health and Disease von Liu, Yue, Defourny, Kyra A Y, Smid, Eddy J, Abee, Tjakko

Volltext

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds von Phiri, Sydney, Schoustra, Sijmen E, van den Heuvel, Joost, Smid, Eddy J, Shindano, John, Linnemann, Anita

Volltext

Dextran and levan exopolysaccharides from tempeh-associated lactic acid bacteria with bioactivity against enterotoxigenic Escherichia coli (ETEC) von Pramudito, Theodorus Eko, Desai, Krishna, Voigt, Camiel, Smid, Eddy J, Schols, Henk A

Volltext

Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community von Leale, Alanna, Auxier, Ben, Smid, Eddy J, Schoustra, Sijmen

Volltext

Editorial 14th international symposium on lactic acid bacteria (LAB14) von Smid, Eddy J, Lebeer, Sarah, Hansen, Egon B

Volltext

Modulation of soy flour bioactivity against enterotoxigenic Escherichia coli by fermentation with exopolysaccharides-producing lactic acid bacteria von Pramudito, Theodorus Eko, Klostermann, Cynthia, Smid, Eddy J., Schols, Henk A.

Volltext

Signal-based optical map alignment von Akdel, Mehmet, van de Geest, Henri, Schijlen, Elio, van Rijswijck, Irma M. H., Smid, Eddy J., Sanchez-Perez, Gabino, de Ridder, Dick

Volltext

Comparison of quenching and extraction methodologies for metabolome analysis of Lactobacillus plantarum von Faijes, Magda, Mars, Astrid E, Smid, Eddy J

Volltext

Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology von Dank, Alexander, Abee, Tjakko, Smid, Eddy J

Volltext

Comparative genomics analysis of Streptococcus isolates from the human small intestine reveals their adaptation to a highly dynamic ecosystem von Van den Bogert, Bartholomeus, Boekhorst, Jos, Herrmann, Ruth, Smid, Eddy J, Zoetendal, Erwin G, Kleerebezem, Michiel

Volltext

Lactococcus lactis Mutants Obtained From Laboratory Evolution Showed Elevated Vitamin K2 Content and Enhanced Resistance to Oxidative Stress von Liu, Yue, de Groot, Anteun, Boeren, Sjef, Abee, Tjakko, Smid, Eddy J.

Volltext

Microaerobic metabolism of lactate and propionate enhances vitamin B12 production in Propionibacterium freudenreichii von Dank, Alexander, Biel, Gabriela, Abee, Tjakko, Smid, Eddy J

Volltext

Impact of vitamin B12 on rhamnose metabolism, stress defense and in-vitro virulence of Listeria monocytogenes von Zeng, Zhe, Wijnands, Lucas M., Boeren, Sjef, Smid, Eddy J., Notebaart, Richard A., Abee, Tjakko

Volltext

Bacterial vitamin B2, B11 and B12 overproduction: An overview von Burgess, Catherine M., Smid, Eddy J., van Sinderen, Douwe

Volltext

Long-chain vitamin K2 production in Lactococcus lactis is influenced by temperature, carbon source, aeration and mode of energy metabolism von Liu, Yue, van Bennekom, Eric O, Zhang, Yu, Abee, Tjakko, Smid, Eddy J

Volltext

Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal von Groenenboom, Anneloes E, Parker, Megan E, de Vries, Anne, de Groot, Suzette, Zobrist, Stephanie, Mansen, Kimberly, Milani, Peiman, Kort, Remco, Smid, Eddy J, Schoustra, Sijmen E

Volltext

Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage von Kudita, Sakile, Schoustra, Sijmen, Mubaiwa, Juliet, Smid, Eddy J., Linnemann, Anita R.

Volltext