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Research Output 1995 2020

2020
1 Citation (Scopus)

Bacterial folate biosynthesis and colorectal cancer risk: more than just a gut feeling

Kok, D. E. G., Steegenga, W. T., Smid, E. J., Zoetendal, E. G., Ulrich, C. M. & Kampman, E., Jan 2020, In : Critical Reviews in Food Science and Nutrition. 60, 2, p. 244-256 12 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Biosynthesis
colorectal neoplasms
Folic Acid
folic acid
Colorectal Neoplasms
Open Access
Cicer
solid state fermentation
protein concentrates
Nutritive Value
sourdough
2019

Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae

van Rijswijck, I. M. H., Kruis, A. J., Wolkers – Rooijackers, J. C. M., Abee, T. & Smid, E. J., 1 May 2019, In : LWT. 104, p. 8-15

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Pichia
Hydrolases
hydrolases
Saccharomyces cerevisiae
Esters

Application of a partial cell recycling chemostat for continuous production of aroma compounds at near-zero growth rates

van Mastrigt, O., Egas, R. A., Lillevang, S. K., Abee, T. & Smid, E. J., 25 Mar 2019, In : BMC Research Notes. 12, 1, 173.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Chemostats
Recycling
Growth
Biomass
Cheeses
1 Citation (Scopus)

Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

van Mastrigt, O., Egas, R. A., Abee, T. & Smid, E. J., 1 Sep 2019, In : Food Microbiology. 82, p. 151-159 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Leuconostoc mesenteroides
Lactococcus lactis
Cheese
coculture
Coculture Techniques

Bacterial community dynamics in lait caillé, a traditional product of spontaneous fermentation from Senegal

Groenenboom, A. E., Parker, M. E., De Vries, A., de Groot, S., Zobrist, S., Mansen, K., Milani, P., Kort, R., Smid, E. J. & Schoustra, S. E., 10 May 2019, In : PLoS ONE. 14, 5, e0215658.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Senegal
Probiotics
bacterial communities
Fermentation
probiotics
Open Access
Propylene Glycol
Listeria monocytogenes
Propylene Glycols
Growth
Propionates
2 Citations (Scopus)

Delivery of genome editing tools by bacterial extracellular vesicles

Liu, Y., Smid, E. J., Abee, T. & Notebaart, R. A., 1 Jan 2019, In : Microbial Biotechnology. 12, 1, p. 71-73 3 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Genes
Ligands
Industrial plants
Molecules
Gene Editing

Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts

Gamero, A., Ren, X., Lamboni, Y., de Jong, C., Smid, E. J. & Linnemann, A. R., 3 Aug 2019, In : Fermentation. 5, 3, 71.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
cashew fruit
Anacardium
Alcoholic Beverages
Beverages
apple juice
1 Citation (Scopus)

Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

van Rijswijck, I. M. H., van Mastrigt, O., Pijffers, G., Wolkers–Rooijackers, J. C. M., Abee, T., Zwietering, M. H. & Smid, E. J., Oct 2019, In : Food Microbiology. 83, p. 113-121

Research output: Contribution to journalArticleAcademicpeer-review

brewers yeast
coculture
Coculture Techniques
Fermentation
Saccharomyces cerevisiae

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

Phiri, S., Schoustra, S. E., van den Heuvel, J., Smid, E. J., Shindano, J. & Linnemann, A., 22 Oct 2019, In : PLoS ONE. 14, 10, e0223501.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Beverages
odor compounds
Fermentation
beverages
bacterial communities
Open Access
Vitamin K 2
Lactococcus lactis
Vitamins
Energy Metabolism
Carbon

Microbial communities in a dynamic in vitro model for the human ileum resemble the human ileal microbiota

Stolaki, M., Minekus, M., Venema, K., Lahti, L., Smid, E. J., Kleerebezem, M. & Zoetendal, E. G., 1 Aug 2019, In : FEMS microbiology ecology. 95, 8, fiz096.

Research output: Contribution to journalArticleAcademicpeer-review

Microbiota
Ileum
Ileostomy
microbial community
effluent

Robust sampling and preservation of DNA for microbial community profiling in field experiments

Groenenboom, A. E., Smid, E. J. & Schoustra, S. E., 22 Mar 2019, In : BMC Research Notes. 12, 1, 159.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Fermented milk
Sampling
Cultured Milk Products
DNA
Experiments
1 Citation (Scopus)

The art of mabisi production: A traditional fermented milk

Moonga, H. B., Schoustra, S. E., Linnemann, A. R., Kuntashula, E., Shindano, J. & Smid, E. J., 14 Mar 2019, In : PLoS ONE. 14, 3, e0213541.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Tonga
Fermented milk
fermented milk
arts
Art
2018
3 Citations (Scopus)

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

van Mastrigt, O., Gallegos Tejeda, D., Kristensen, M. N., Abee, T. & Smid, E. J., 4 Jul 2018, In : Microbial Cell Factories. 17, 1, 104.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Cheeses
Lactococcus lactis
Cheese
Flavors
Casein
8 Citations (Scopus)

Citrate, low pH and amino acid limitation induce citrate utilization in Lactococcus lactis biovar diacetylactis

van Mastrigt, O., Mager, E. E., Jamin, C., Abee, T. & Smid, E. J., 1 Mar 2018, In : Microbial Biotechnology. 11, 2, p. 369-380

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lactococcus lactis
Transcription
Citric Acid
Amino acids
Cells

Contribution of Eat1 and other alcohol acyltransferases to ester production in Saccharomyces cerevisiae

Kruis, A. J., Gallone, B., Jonker, T., Mars, A. E., van Rijswijck, I. M. H., Wolkers-Rooijackers, J. C. M., Smid, E. J., Steensels, J., Verstrepen, K. J., Kengen, S. W. M., van der Oost, J. & Weusthuis, R. A., 21 Dec 2018, In : Frontiers in Microbiology. 9, 11 p., 3202.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Acyltransferases
Saccharomyces cerevisiae
Esters
Transferases
Alcohols
1 Citation (Scopus)

CRISPR-Cas genome engineering of esterase activity in Saccharomyces cerevisiae steers aroma formation

Dank, A., Smid, E. J. & Notebaart, R. A., 27 Sep 2018, In : BMC Research Notes. 11, 1, 682.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Clustered Regularly Interspaced Short Palindromic Repeats
Esterases
Yeast
Saccharomyces cerevisiae
Esters
1 Citation (Scopus)

Dynamics in copy numbers of five plasmids of a dairy Lactococcus lactis strain under dairy-related conditions including near-zero growth rates

van Mastrigt, O., Lommers, M. M. A. N., de Vries, Y. C., Abee, T. & Smid, E. J., 1 Jun 2018, In : Applied and Environmental Microbiology. 84, 11, e00314-18.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lactococcus lactis
plasmid
dairies
plasmids
Plasmids
5 Citations (Scopus)

Enhancing vitamin B12 in lupin tempeh by in situ fortification

Wolkers–Rooijackers, J. C. M., Endika, M. F. & Smid, E. J., Oct 2018, In : LWT. 96, p. 513-518

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
tempeh
Soy Foods
Lupinus
vitamin B12
Vitamin B 12
13 Citations (Scopus)

Gram-positive bacterial extracellular vesicles and their impact on health and disease

Liu, Y., Defourny, K. A. Y., Smid, E. J. & Abee, T., 9 Jul 2018, In : Frontiers in Microbiology. 9, JUL, 1502.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Health
Bacterial Physiological Phenomena
Bacteria
Immune Evasion
Actinobacteria
7 Citations (Scopus)

Large plasmidome of dairy Lactococcus lactis subsp. lactis biovar diacetylactis FM03P encodes technological functions and appears highly unstable

van Mastrigt, O., Di Stefano, E., Hartono, S., Abee, T. & Smid, E. J., 17 Aug 2018, In : BMC Genomics. 19, 620.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lactococcus lactis
Plasmids
Operon
DNA Restriction-Modification Enzymes
Genes
12 Citations (Scopus)

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Sieuwerts, S., Bron, P. A. & Smid, E. J., 1 Apr 2018, In : LWT - Food Science and Technology. 90, p. 201-206

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
sourdough
Lactobacillus sanfranciscensis
Fermentation
lactic acid bacteria
Saccharomyces cerevisiae
11 Citations (Scopus)

Quantitative physiology and aroma formation of a dairy Lactococcus lactis at near-zero growth rates

van Mastrigt, O., Abee, T., Lillevang, S. K. & Smid, E. J., 1 Aug 2018, In : Food Microbiology. 73, p. 216-226

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lactococcus lactis
lactic acid bacteria
dairies
physiology
cheese ripening
3 Citations (Scopus)

Role of cell surface composition and lysis in static biofilm formation by Lactobacillus plantarum WCFS1

Fernández Ramírez, M. D., Nierop Groot, M. N., Smid, E. J., Hols, P., Kleerebezem, M. & Abee, T., 20 Apr 2018, In : International Journal of Food Microbiology. 271, p. 15-23

Research output: Contribution to journalArticleAcademicpeer-review

Lactobacillus plantarum
Biofilms
biofilm
mutants
Gentian Violet
4 Citations (Scopus)

Spontaneously induced prophages are abundant in a naturally evolved bacterial starter culture and deliver competitive advantage to the host

Alexeeva, S., Guerra Martínez, J. A., Spus, M. & Smid, E. J., 24 Sep 2018, In : BMC Microbiology. 18, 1, 120.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Prophages
Bacteriophages
Lactococcus
Ecosystem
Bacterial Genomes
1 Citation (Scopus)

Tiny but mighty: bacterial membrane vesicles in food biotechnological applications

Liu, Y., Alexeeva, S., Defourny, K. A. Y., Smid, E. J. & Abee, T., Feb 2018, In : Current Opinion in Biotechnology. 49, p. 179-184

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Membranes
Food
Fermentation
Starters
Probiotics
2017

Aroma formation by lactic acid bacteria at near-zero growth rates

van Mastrigt, O., Abee, T., Lillevang, S. K. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 107-107 C054

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

Aroma formation by lactic acid bacteria at near-zero growth rates

van Mastrigt, O., Abee, T., Lillevang, S. K. & Smid, E. J., 2017.

Research output: Contribution to conferencePosterAcademic

Open Access
4 Citations (Scopus)
Open Access
Lactococcus lactis
Cheese
Fermentation
Plasmids
Genome
2 Citations (Scopus)

Editorial: Lactic acid bacteria - a continuing journey in science and application

Kleerebezem, M., Kuipers, O. P. & Smid, E. J., 17 Aug 2017, In : FEMS Microbiology Reviews. 41, Supp 1, p. S1-S2

Research output: Contribution to journalEditorialAcademic

Efficient delivery of vitamin K2 by bacteria involved in food fermentation processes

Liu, Y., Abee, T. & Smid, E. J., 2017.

Research output: Contribution to conferencePosterAcademic

Open Access

Elevated vitamin B12 levels in lupin tempeh by in situ fortification

Wolkers-Rooijackers, J. C. M., Endika, M. F. & Smid, E. J., 2017.

Research output: Contribution to conferencePosterAcademic

Open Access

Evolution with natural undefined starters containing lactic acid bacteria

Groenenboom, A. E., Smid, E. J. & Schoustra, S. E., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 32-32 A041

Research output: Chapter in Book/Report/Conference proceedingAbstract

5 Citations (Scopus)
Open Access
Zimbabwe
Pichia
Microbiota
Biotechnology
Saccharomyces cerevisiae
183 Citations (Scopus)

Health benefits of fermented foods: microbiota and beyond

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., Smid, E. J. & Hutkins, R., 2017, In : Current Opinion in Biotechnology. 44, p. 94-102

Research output: Contribution to journalArticleAcademicpeer-review

Microbiota
Insurance Benefits
Health
Food
Processed foods

Influence of production methods on communities of lactic acid bacteria in traditional fermented milk - mabisi

Moonga, H. B., Schoustra, S. E., Linnemann, A. R., Shindano, J. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 17-17 A012

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

In situ vitamin B12 fortification of lupin tempeh

Wolkers-Rooijackers, J. C. M., Endika, M. F. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 120-120 C080

Research output: Chapter in Book/Report/Conference proceedingAbstract

4 Citations (Scopus)

Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity

Spus, M., Liu, H., Wels, M., Abee, T. & Smid, E. J., 2017, In : International Journal of Food Microbiology. 241, p. 173-180

Research output: Contribution to journalArticleAcademicpeer-review

Lactobacillus helveticus
Cheeses
Cheese
cheeses
Temperature

Lactic acid bacteria for efficient delivery of vitamin K2

Liu, Y., Abee, T. & Smid, E. J., 2017, 12th International Symposium on Lactic Acid Bacteria: Abstract Book. LABsymposium, p. 82-82 C003

Research output: Chapter in Book/Report/Conference proceedingAbstract

1 Citation (Scopus)

Metabolomics as an emerging strategy for the investigation of yogurt components

Settachaimongkon, S., van Valenberg, H. J. F. & Smid, E. J., 2017, Yogurt in Health and Disease Prevention. Shah, N. P. (ed.). Academic Press, p. 427-449 Chapter 25

Research output: Chapter in Book/Report/Conference proceedingChapter

Metabolites
Starters
Fermented milk
Dairies
Flavors
20 Citations (Scopus)

Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production

van Rijswijck, I. M. H., Wolkers - Rooijackers, J. C. M., Abee, T. & Smid, E. J., 27 Oct 2017, In : Microbial Biotechnology. 10, 6, p. 1591-1602

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Coculture Techniques
Yeast
Saccharomyces cerevisiae
Ethanol
Yeasts
4 Citations (Scopus)

Quantitative assessment of viable cells of Lactobacillus plantarum strains in single, dual and multi-strain biofilms

Fernández Ramírez, M. D., Kostopoulos, I., Smid, E. J., Nierop Groot, M. N. & Abee, T., 2017, In : International Journal of Food Microbiology. 244, p. 43-51

Research output: Contribution to journalArticleAcademicpeer-review

Lactobacillus plantarum
Biofilms
biofilm
cells
Spoilage

Regulation of citrate utilisation in Lactococcus lactis

van Mastrigt, O., Mager, E., Jamin, C., Abee, T., Lillevang, S. K. & Smid, E. J., 2017.

Research output: Contribution to conferencePosterAcademic

Open Access
2016

Aroma formation by lactic acid bacteria at near-zero growth rates

van Mastrigt, O., Abee, T., Lillevang, S. K. & Smid, E. J., 2016, p. 47.

Research output: Contribution to conferenceAbstractAcademic

10 Citations (Scopus)

Diversity in secondary metabolites including mycotoxins from strains of aspergillus section nigri isolated from raw cashew nuts from benin, west africa

Lamboni, Y., Nielsen, K. F., Linnemann, A. R., Gezgin, Y. K., Hell, K., Nout, R., Smid, E. J., Tamo, M., van Boekel, M. A. J. S., Hoof, J. B. & Frisvad, J. C., 2016, In : PLoS ONE. 11, 10, e0164310.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Anacardium
Benin
cashew nuts
Nuts
Western Africa
12 Citations (Scopus)
Cultured Milk Products
Lactobacillus rhamnosus
fermented dairy products
Probiotics
probiotics
17 Citations (Scopus)

Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt

Settachaimongkon, S., van Valenberg, H. J. F., Gazi, I., Nout, M. J. R., van Hooijdonk, T. C. M., Zwietering, M. H. & Smid, E. J., 2016, In : Food Microbiology. 59, p. 14-22

Research output: Contribution to journalArticleAcademicpeer-review

Lactobacillus plantarum
Yogurt
yogurt
acidification
metabolites