E. Smid
Wageningen University & Research
Eddy J. Smid obtained his MSc degree (1986, cum laude) and PhD degree (1991) in Mathematics and Natural Sciences at the University of Groningen, The Netherlands. In 1990, Smid joined ATO-DLO, Wageningen, The Netherlands to conduct research in the field of food microbiology, first as scientist and later as group leader. In 2000, he joined NIZO food research, Ede, The Netherlands to lead a research group in the field of metabolic engineering and fermentation research. In 2010, Smid joined the Laboratory of Food Microbiology, Wageningen University to head the research group on Food Fermentation. In August 2014, he was appointed as full Professor with a chair in Food Microbiology at the Laboratory of Food Microbiology, Wageningen University. His group focuses on non-GMO strategies to steer and control starter culture functionality. Biodiversity mining, population dynamics and adaptive evolution strategies are being applied to achieve the desired culture properties which produce fermented food products with novel functionalities.
- Papers in database
- 11
- Years active
- 2006 – 2026
- Total publications
- 295
- Total citations
- 16,587
- h-index
- 67
Research Areas
- Probiotics and Fermented Foods
- Microbial Metabolic Engineering and Bioproduction
- Gut microbiota and health
- Fermentation and Sensory Analysis
- Microbial Metabolites in Food Biotechnology
Papers (11)
- 2026Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates.10.1111/1541-4337.70449
- 2022Physiological Roles of Short-Chain and Long-Chain Menaquinones (Vitamin K2) in Lactococcus cremoris10.3389/fmicb.2022.823623
- 2021Propionibacterium freudenreichii thrives in microaerobic conditions by complete oxidation of lactate to CO210.1111/1462-2920.15532
- 2020Lifestyle, metabolism and environmental adaptation in Lactococcus lactis.10.1093/femsre/fuaa033
- 2019Dynamic modelling of brewers' yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance.10.1016/J.FM.2019.04.010
- 2017Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity.10.1016/j.ijfoodmicro.2016.10.020
- 2017Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production10.1111/1751-7915.12717
- 2016Influence of Lactobacillus plantarum WCFS1 on post-acidification, metabolite formation and survival of starter bacteria in set-yoghurt.10.1016/j.fm.2016.04.008
- 2015Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates.10.1016/j.ijfoodmicro.2015.04.030
- 2014Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.10.1016/j.ijfoodmicro.2014.02.008
- 2006Analysis of Growth of Lactobacillus plantarum WCFS1 on a Complex Medium Using a Genome-scale Metabolic Model*10.1074/jbc.M606263200