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Eddy J. Smid

Professor

Wageningen University & Research

Netherlands

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Research Interests

Microbiology

70%

Food Science

80%

Fermentation Science

40%

Metabolic Biology

30%

Bacteria

30%

Food Quality

30%

Bacteriophage

30%

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Articles24

Starter culture design for the development of a novel lupin-based quark with in situ vitamin B12 fortification

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Year:

2025

Traditional fermented milk product from Zambia shifts the gut microbiota to healthier metabolism in a simulated SHIME® model system

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Year:

2025

Modulation of soy flour bioactivity against enterotoxigenic Escherichia coli by fermentation with exopolysaccharides-producing lactic acid bacteria

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Year:

2025

Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia

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2025

Spatial-temporal distribution of oxygen and its effect on microbial dynamics and vitamin B12 content in lupin tempeh

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Year:

2024

Development of novel natto using legumes produced in Europe

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2024

Substitution of maize with sorghum and millets in traditional processing of Mahewu, a non‐alcoholic fermented cereal beverage

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Year:

2024

Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal origin

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Year:

2024

Dextran and levan exopolysaccharides from tempeh-associated lactic acid bacteria with bioactivity against enterotoxigenic Escherichia coli (ETEC)

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Year:

2024

Ethylene glycol is metabolized to ethanol and acetate and induces expression of bacterial microcompartments in Propionibacterium freudenreichii

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2024

Impact of vitamin B<sub>12</sub> on rhamnose metabolism, stress defense and in-vitro virulence of Listeria monocytogenes

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2024

Pyruvate stimulates transamination of leucine into α-ketoisocaproic acid and supports 3-methylbutanal production by Lactococcus lactis

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2024

Lytic bacteriophages affect the population dynamics of multi-strain microbial communities

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Year:

2023

Dynamic genome‐scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation

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Year:

2023

Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality

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Year:

2023

Quantitative Physiology and Proteome Adaptations of Bifidobacterium breve NRBB57 at Near-Zero Growth Rates

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Year:

2023

Strain diversity in Saccharomyces cerevisiae thiamine production capacity

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Year:

2023

Sensory characteristics and consumer acceptability of four variants of mabisi, a traditionally fermented Zambian dairy product

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Year:

2023

The growth‐survival trade‐off is hard‐wired in the Lactococcus lactis gene regulation network

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Year:

2022

Extracellular vesicle formation in Lactococcus lactis is stimulated by prophage‐encoded holin–lysin system

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Year:

2022

Bacterial microcompartments in food-related microbes

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Year:

2022

Chronic Release of Tailless Phage Particles from Lactococcus lactis

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Year:

2022

Signal-based optical map alignment

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Year:

2021

Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods

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Year:

2021

Collaborators10

Egon Bech Hansen

Technical University of Denmark

DENMARK

Lise Friis Christensen

Technical University of Denmark

DENMARK

Martin Steen Mortensen

Technical University of Denmark

DENMARK

Tjakko Abee

NETHERLANDS

William Scott

Research Assistant Professor

Purdue University

UNITED STATES

Anita Linnemann

Associate professor

Wageningen University & Research

NETHERLANDS

Jan Knol

Professor Intestinal microbiology of early life

Wageningen University & Research

NETHERLANDS

Sijmen E. Schoustra

Wageningen University & Research

NETHERLANDS

Herwig Bachmann

University of Amsterdam

NETHERLANDS

Ida Nynne Laforce

Technical University of Denmark

DENMARK

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