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

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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

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

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

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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

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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.

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

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

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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

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Spontaneously induced prophages are abundant in a naturally evolved bacterial starter culture and deliver competitive advantage to the host von Alexeeva, Svetlana, Guerra Martínez, Jesús Adrián, Spus, Maciej, Smid, Eddy J

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Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter von Zheng, Xiao-Wei, Yan, Zheng, Nout, M.J. Robert, Smid, Eddy J., Zwietering, Marcel H., Boekhout, Teun, Han, Jian-Shu, Han, Bei-Zhong

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Metabolic flux sampling predicts strain-dependent differences related to aroma production among commercial wine yeasts von Scott, William T., Smid, Eddy J., Block, David E., Notebaart, Richard A.

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Large plasmidome of dairy Lactococcus lactis subsp. lactis biovar diacetylactis FM03P encodes technological functions and appears highly unstable von van Mastrigt, Oscar, Di Stefano, Elisa, Hartono, Sylviani, Abee, Tjakko, Smid, Eddy J

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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

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The art of mabisi production: A traditional fermented milk von Moonga, Himoonga Bernard, Schoustra, Sijmen E, Linnemann, Anita R, Kuntashula, Elias, Shindano, John, Smid, Eddy J

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

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Physiological Roles of Short-Chain and Long-Chain Menaquinones (Vitamin K2) in Lactococcus cremoris von Liu, Yue, Charamis, Nikolaos, Boeren, Sjef, Blok, Joost, Lewis, Alisha Geraldine, Smid, Eddy J, Abee, Tjakko

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Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures von van Mastrigt, Oscar, Gallegos Tejeda, Diego, Kristensen, Mette N, Abee, Tjakko, Smid, Eddy J

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Bacterial Microcompartment-Dependent 1,2-Propanediol Utilization of Propionibacterium freudenreichii von Dank, Alexander, Zeng, Zhe, Boeren, Sjef, Notebaart, Richard A., Smid, Eddy J., Abee, Tjakko

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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

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