Smid, Eddy J.

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., et al. (2017) · Current Opinion in Biotechnology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 1,674

Characterization of the action of selected essential oil components on Gram-negative bacteria

Helander, I. M., Alakomi, H.-L., Latva-Kala, K., Mattila-Sandholm, T., Pol, I., Smid, E. J., Gorris, L. G. M., & von Wright, A. (1998) · Journal of Agricultural and Food Chemistry

Essential Oils and Antimicrobial ActivityAntimicrobial agents and applications

Cited by 1,664

Mechanisms of Action of Carvacrol on the Food-Borne Pathogen Bacillus cereus

Ultee, A., Kets, E. P. W., & Smid, E. J. (1999) · Applied and Environmental Microbiology

Essential Oils and Antimicrobial ActivityAntimicrobial agents and applications

Cited by 781

Microbe-Microbe Interactions in Mixed Culture Food Fermentations

Smid, E. J., & Lacroix, C. (2013) · Current Opinion in Biotechnology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 348

Multifactorial Diversity Sustains Microbial Community Stability

Erkus, O., de Jager, V. C. L., Spus, M., van Alen-Boerrigter, I. J., van Rijswijck, I. M. H., Hazelwood, L., Janssen, P. W. M., van Hijum, S. A. F. T., Kleerebezem, M., & Smid, E. J. (2013) · The ISME Journal

Evolution and Genetic DynamicsBacteriophages and microbial interactions

Cited by 217

Mutually Stimulating Interactions between Lactic Acid Bacteria and Saccharomyces cerevisiae in Sourdough Fermentation

Sieuwerts, S., Bron, P. A., & Smid, E. J. (2018) · LWT

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 173

Understanding the Adaptive Growth Strategy of Lactobacillus plantarum by In Silico Optimisation

Teusink, B., Wiersma, A., Jacobs, L., Notebaart, R. A., & Smid, E. J. (2009) · PLoS Computational Biology

Microbial Metabolic Engineering and BioproductionGene Regulatory Network Analysis

Cited by 143

High-Level Production of the Low-Calorie Sugar Sorbitol by Lactobacillus plantarum through Metabolic Engineering

Ladero, V., Ramos, A., Wiersma, A., Goffin, P., Schanck, A., Kleerebezem, M., Hugenholtz, J., Smid, E. J., & Hols, P. (2007) · Applied and Environmental Microbiology

Microbial Metabolic Engineering and BioproductionProbiotics and Fermented Foods

Cited by 127

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

Smid, E. J., Erkus, O., Spus, M., Wolkers-Rooijackers, J. C., Alexeeva, S., & Kleerebezem, M. (2014) · Microbial Cell Factories

Probiotics and Fermented FoodsBacteriophages and microbial interactions

Cited by 117

Di-tripeptides and oligopeptides are taken up via distinct transport mechanisms in Lactococcus lactis

Kunji, E. R., Smid, E. J., Plapp, R., Poolman, B., & Konings, W. N. (1993) · Journal of Bacteriology

Bacterial Genetics and BiotechnologyAmino Acid Enzymes and Metabolism

Cited by 82

Mechanism and energetics of dipeptide transport in membrane vesicles of Lactococcus lactis

Smid, E. J., Driessen, A. J., & Konings, W. N. (1989) · Journal of Bacteriology

Bacterial Genetics and BiotechnologyAmino Acid Enzymes and Metabolism

Cited by 78

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. (2018) · Microbial Cell Factories

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 44