Judith Wolkers-Rooijackers

Search results

• 2024

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

  Christensen, L. F., Laforce, I. N., Wolkers-Rooijackers, J. C. M., Mortensen, M. S., Smid, E. J. & Hansen, E. B., 3 Apr 2024, In: FEMS Microbiology Letters. 371, fnae019.

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Lactic Acid Bacteria 100%
  • Lactococcus 100%
  • Casein 100%
  • Molecular Weight 100%
  • Protease 100%

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

  Wolkers-Rooijackers, J. C. M., Turner, O., Almekinders, E. & Smid, E. J., 1 Jun 2024, In: Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 201, 116275.

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Vitamin B12 100%
  • Tempeh 100%
  • Rhizopus 16%
  • Vegan 16%
• 2023

  Effect of starter culture, fermentation and ripening on Gouda cheese flavour development in plant-protein based emulsions

  Wolkers-Rooijackers, J. C. M., de Bie, I. & Smid, E. J., 2023, Book of Abstracts 14th International Symposium on Lactic Acid Bacteria. KNVM, p. 177-178

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

  Open Access

• Effect of starter culture and ripening on flavour development in a plant-protein matrix

  Wolkers-Rooijackers, J. C. M., de Bie, I. & Smid, E. J., 2023. 1 p.

  Research output: Contribution to conference › Poster › Academic

  Open Access

• Fungal fermentation improves protein quality of cereals through increased amino acid score of deficient lysine

  Zwinkels, J. P., Wolkers-Rooijackers, J. C. M. & Smid, E. J., 2023. 1 p.

  Research output: Contribution to conference › Poster › Academic

  Open Access

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

  Spus, M., Wardhana, Y. R., Wolkers-Rooijackers, J. C. M., Abee, T. & Smid, E. J., Sept 2023, In: Microbiome Research Reports. 2, 4, 33.

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Population Dynamics 100%
  • Bacteriophage 100%
  • Lineages 57%
  • Predation 42%
  • Dynamics 28%
  1 Citation (Scopus)

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

  Zwinkels, J., Wolkers-Rooijackers, J. & Smid, E. J., 15 Jul 2023, In: LWT. 184, 114979.

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Plant-Based Food 100%
  • Protein Quality 100%
  • Amino Acid 100%
  • Lysine 60%
  • Koji 60%
  5 Citations (Scopus)

• Strain diversity in Saccharomyces cerevisiae thiamine production capacity

  Rocchi, R., Wolkers‐Rooijackers, J., Liao, Z., Tempelaars, M. & Smid, E., Dec 2023, In: Yeast. 40, 12, p. 628-639

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Vitamin B1 100%
  • Vegan 6%
  1 Citation (Scopus)
• 2022

  Pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis

  Brandsma, J. B., Rustandi, N., Brinkman, J., Wolkers-Rooijackers, J. C. M., Zwietering, M. H. & Smid, E. J., May 2022, In: International Journal of Dairy Technology. 75, 2, p. 421-430

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Cheese Starter 100%
  • Starter Culture 100%
  • Lactococcus Lactis 100%
  • Cheeses 100%
  • Lactococcus 100%
  6 Citations (Scopus)
• 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 journal › Article › Academic › peer-review

  Open Access

  • Aroma Compound 100%
  • Candida Krusei 100%
  • Fermented Beverage 50%
  19 Citations (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 journal › Article › Academic › peer-review

  Open Access

  • Coculture 100%
  • Cyberlindnera 100%
  • Brewers Yeast 100%
  • Ergosterol 25%
  • Inoculum 16%
  11 Citations (Scopus)
• 2018

  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 journal › Article › Academic › peer-review

  Open Access

  • Saccharomyces cerevisiae 100%
  • Aroma 25%
  28 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 journal › Article › Academic › peer-review

  Open Access

  • Vitamin B12 100%
  • Tempeh 100%
  • Food Grades 22%
  • Rhizopus 11%
  • Protein Content 11%
  57 Citations (Scopus)

• Fecal Bacterial Communities in Insectivorous Bats from the Netherlands and Their Role as a Possible Vector for Foodborne Diseases

  Wolkers-Rooijackers, J. C. M., Rebmann, K., Bosch, T. & Hazeleger, W. C., Dec 2018, In: Acta Chiropterologica. 20, 2, p. 475-483

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Bacterial Communities 100%
  • Myotis 100%
  • Fecal Microbiota 100%
  • Zoonosis 100%
  • Escherichia coli 100%
  16 Citations (Scopus)
• 2017

  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 conference › Poster › Academic

  Open Access

• 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 proceeding › Abstract

• 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 journal › Article › Academic › peer-review

  Open Access

  • Coculture 100%
  • Aroma 100%
  • Brewers Yeast 100%
  • Inoculum 25%
  • Candida Krusei 25%
  63 Citations (Scopus)
• 2016

  Bacterial concentration and diversity in fresh tropical shrimps (Penaeus notialis) and the surrounding brackish waters and sediment

  Dabade, S., Wolkers-Rooijackers, J. C. M., Azokpota, P., Hounhouigan, D. J., Zwietering, M. H., Nout, R. & den Besten, H. M. W., 2016, In: International Journal of Food Microbiology. 218, p. 96-104

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Shrimp 100%
  • Penaeus 100%
  • Brackish Water 100%
  • Aquatic Environment 66%
  • Proteobacteria 33%
  39 Citations (Scopus)
• 2015

  Biodiversity of wild yeast isolates and their potential in brewing

  Wolkers-Rooijackers, J. C. M., van Rijswijck, I. M. H., Mik, I., Abee, T. & Smid, E. J., 2015.

  Research output: Contribution to conference › Poster › Academic

  Open Access

• Nutrient limitation leads to penetrative growth into agar and affects aroma formation in Pichia fabianii, P. kudriavzevii and Saccharomyces cerevisiae

  van Rijswijck, I. M. H., Dijksterhuis, J., Wolkers-Rooijackers, J. C. M., Abee, T. & Smid, E. J., 2015, In: Yeast. 32, 1, p. 89-101

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Pichia 100%
  • Saccharomyces cerevisiae 100%
  • Agar 100%
  • Aroma 100%
  • Candida Krusei 25%
  11 Citations (Scopus)

• Strain diversity and phage resistance in complex dairy starter cultures

  Spus, M., Alexeeva, S. V., Wolkers-Rooijackers, J. C. M., Zwietering, M. H., Abee, T. & Smid, E. J., 2015, In: Journal of Dairy Science. 98, 8, p. 5173-5182

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Cultured Milk Starters 100%
  • Starter Culture 100%
  • Bacteriophage 100%
  • Cheese Starter 66%
  • Lineages 50%
  27 Citations (Scopus)

• Wild yeasts: the key to beer innovation?

  van Rijswijck, I. M. H., Zweers, S., van der Ploeg, R., Wolkers-Rooijackers, J. C. M., Abee, T. & Smid, E. J., 2015.

  Research output: Contribution to conference › Poster › Academic

• Wild yeasts: the key to beer innovation?

  van Rijswijck, I. M. H., Zweers, S., van der Ploeg, R., Wolkers-Rooijackers, J. C. M., Abee, T. & Smid, E. J., 2015.

  Research output: Contribution to conference › Poster › Academic

  Open Access
• 2014

  Bugs in bats 2: Analysis of microbial communities in faecal samples obtained from bats in the Netherlands

  Wolkers-Rooijackers, J. C. M., Rebmann, K., Bosch, T. & Hazeleger, W. C., 2014.

  Research output: Contribution to conference › Abstract

  • Campylobacter 100%
  • Microflora 100%
  • Food-Borne Disease 100%
  • Microbiology 50%
  • Infectious Agent 50%

• Engineering functionality of complex starter cultures

  Wolkers-Rooijackers, J. C. M., de Groof, B. M. J., Spus, M. & Smid, E. J., 2014, Abstract book 11th International Symposium on Lactic Acid Bacteria. p. E047

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

  • Starter Culture 100%
  • Lineages 100%
  • Real-Time Polymerase Chain Reaction 16%
  • Lactic Acid Bacteria 16%
  • Lactococcus Lactis 16%

• Functional implications of the microbial community structure of undefined mesophilic starter cultures

  Smid, E. J., Erkus, O., Spus, M., Wolkers-Rooijackers, J. C. M., Alexeeva, S. V. & Kleerebezem, M., 2014, In: Microbial Cell Factories. 13, suppl. 1, S2.

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Starter Culture 100%
  • Cheese Starter 33%
  69 Citations (Scopus)

• Systematic approach in resolving stability of complex starter culture in the context of bacteriophage predation

  Spus, M., Wolkers-Rooijackers, J. C. M., Abee, T. & Smid, E. J., 2014, Abstract book 11th International Symposium on Lactic Acid Bacteria. p. C002

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

  • Predation 100%
  • Bacteriophage 100%
  • Starter Culture 100%
  • Lineage (Genetic) 50%
  • Lineages 50%

• Systematic approach in resolving stability of complex starter culture in the context of bacteriophage predation

  Spus, M., Wolkers-Rooijackers, J. C. M., Abee, T. & Smid, E. J., 2014, Book of abstracts Phages 2014: Bacteriophage in Medicine, Food and Biotechnology. Oxfordshire: LibPubMedia, p. 14

  Research output: Chapter in Book/Report/Conference proceeding › Abstract
• 2013

  Effect of soybean processing on content and bioaccessibility of folate, vitamin B12 and isoflavones in tofu and tempe

  Mo, H., Kariluoto, S., Piironen, V., Zhu, Y., Sanders, M. G., Vincken, J. P., Wolkers-Rooijackers, J. C. M. & Nout, M. J. R., 2013, In: Food Chemistry. 141, 3, p. 2418-2425

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Vitamin B12 100%
  • Isoflavone 100%
  90 Citations (Scopus)

• Effects of sodium reduction scenarios on fermentation and quality of sauerkraut

  Wolkers-Rooijackers, J. C. M., Thomas, S. M. & Nout, M. J. R., 2013, In: Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 54, 2, p. 383-388

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Sodium 100%
  • Sauerkraut 100%
  • Lactobacillus 14%
  • Table Salt 14%
  • Salt Reduction 14%
  38 Citations (Scopus)

• Microbial diversity and dynamics of microbial communities during black-slop soaking of soybeans as determined by PCR-DGGE and molecular cloning

  Yan, Y. Z., Wolkers-Rooijackers, J. C. M., Nout, M. J. R. & Han, B. Z., 2013, In: World Journal of Microbiology and Biotechnology. 29, 10, p. 1969-1974

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Fermented Food 100%
  • Polymerase Chain Reaction 100%
  • Denaturing Gradient Gel Electrophoresis 100%
  • Leuconostoc 50%
  • Enterococcus 50%
  12 Citations (Scopus)

• Population dynamics in an undefined mixed starter culture - the role of bacteriophages

  Spus, M., Alexeeva, S. V., Wolkers-Rooijackers, J. C. M., Erkus, O., van Alen, I. & Smid, E. J., 2013, Poster abstracts Summer Conference 2013 of Sociedy for Applied Microbiology, Cardiff, Wales, 04 - 04 July. Society for Applied Microbiology, p. 36-37

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

  Open Access
• 2012

  Effect of sodium reduction on fermentation and quality of sauerkraut

  Wolkers-Rooijackers, J. C. M., Thomas, S. M., Beldman, G. & Nout, M. J. R., 2012, Symposium Section Food Microbiology of the KNVM, Microbiological research of foods: 'own work' and 'heterogeneity in food safety'. Wageningen: KNVM, p. 17

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

• Effect of sodium reduction on fermentation and quality of sauerkraut

  Wolkers-Rooijackers, J. C. M., Thomas, S. M. & Nout, M. J. R., 2012, 23rd International ICFMH Symposium FoodMicro 2012, Istanbul, Abstract Book. Karbancioglu-Guler, F., Heperkan, D. & Daskaya-Dikmen, C. (eds.). Istanbul: Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, p. 694

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

• Microbiological aspects of processing and storage of edible insects

  Klunder, H. C., Wolkers-Rooijackers, J. C. M., Korpela, J. M. & Nout, M. J. R., 2012, In: Food Control. 26, 2, p. 628-631

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Edible Insects 100%
  • Food Safety 50%
  • Enterobacteriaceae 50%
  • Acidification 50%
  • Shelf Life of Foods 50%
  347 Citations (Scopus)

• Microbiota dynamics and diversity at different stages of industrial processing of cocoa beans into cocoa powder

  Líma, L. J. R., van der Velpen, V., Wolkers-Rooijackers, J. C. M., Kamphuis, H. J., Zwietering, M. H. & Nout, M. J. R., 2012, In: Applied and Environmental Microbiology. 78, 8, p. 2904-2913

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Microorganism 100%
  • Cocoa Beans 100%
  • Cocoa Powder 100%
  • Cocoa 100%
  • Denaturing Gradient Gel Electrophoresis 25%
  33 Citations (Scopus)

• Population dynamics in an undefined mixed starter culture - the role of bacteriophages

  Spus, M., Alexeeva, S. V., Wolkers-Rooijackers, J. C. M., Erkus, O., van Alen, I. & Smid, E. J., 2012, In: Nederlands Tijdschrift voor Medische Microbiologie. 20, Supplement, p. S70 O115.

  Research output: Contribution to journal › Abstract › Academic
• 2011

  Bacillus and Rhizopus fermentations reduce the flatulence inducing properties of Vigna unguiculata measured in-vitro

  Madode, Y. E. E., Li, Z., Nout, M. J. R., Wolkers-Rooijackers, J. C. M. & Linnemann, A. R., 2011, Abstract book of the FOOD Denmark PhD Congress 2011: How to obtain high quality healthy foods in different settings, Frederiksberg, Denmark, 22-23 November, 2011. Frederiksberg, Denmark: FOOD Denmark Research School, p. 28

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

  Open Access

• Daqu - a fermentation starter for Chinese liquor fermentation

  Nout, M. J. R., Zheng, X., Han, B. Z., Le, V. D., Wolkers-Rooijackers, J. C. M., Samson, R. A. & Boekhout, T., 2011, In: Nederlands Tijdschrift voor Medische Microbiologie. 19, Supplement, p. S70

  Research output: Contribution to journal › Abstract › Academic

  Open Access

• Microbiota of Tayohounta, a fermented baobab flavour food of Benin

  Chadare, F. J., Jonkman, J., Wolkers-Rooijackers, J. C. M., Nout, M. J. R., Hounhouigan, J. D. & Zwietering, M. H., 2011, In: African journal of biotechnology. 10, 69, p. 15607-15615

  Research output: Contribution to journal › Article › Academic › peer-review

  Open Access

  • Microflora 100%
  • Microorganism 100%
  • Bacillus subtilis 66%
  • Seed Kernel 66%
  • Polymerase Chain Reaction 66%
  5 Citations (Scopus)
• 2010

  Microbiological composition of Tayohounta, a fermented baobab flavour food of Benin

  Chadare, F. J., Jonkman, J., Wolkers-Rooijackers, J. C. M., Nout, M. J. R., Hounhouigan, J. D. & Zwietering, M. H., 2010, 22nd International ICFMH Symposium Food Micro 2010, Microbial Behaviour in the Food Chain, copenhagen, Denmark, 30 August - 3 September, 2010. Copenhagen, p. 97

  Research output: Chapter in Book/Report/Conference proceeding › Abstract

  Open Access
• 2009

  Microbiota in cocoa beans industrial processing

  Líma, L. J. R., van der Velpen, V., Wolkers-Rooijackers, J. C. M., Nout, M. J. R. & Zwietering, M. H., 2009, Spore forming bacteria in food, SPORE 2009, Quimper, France, 15 - 17 June, 2009. Sohier, D. & Leguerinel, I. (eds.). p. 55-56

  Research output: Chapter in Book/Report/Conference proceeding › Abstract