Eddy J. Smid

The paper isolates lactate-resistant Lactococcus lactis variants using stressostat cultivation and identifies RNA polymerase mutations as key drivers of resistance through proteome changes.

This study evaluates the nutritional and sensory qualities of mycelium from mushroom-producing fungi compared to their fruiting bodies and tempeh fungus, finding high protein quality and umami potential.

This study evaluates basidiomycete fungi for alternative protein production using solid-state fermentation, showing they can increase protein content and reduce phytic acid compared to Rhizopus.

This paper evaluates solid-state fermentation with basidiomycetes to enhance plant protein quality and umami taste in brown rice, brewers spent grain, and lupin, finding improved nutritional and sensory outcomes compared to conventional tempeh fungus.

This study examines how microbial community function changes with repeated introduction of a novel species and finds functional shifts followed by recovery, while composition remains stable.

The paper uses dynamic flux balance analysis to identify conserved and strain-specific metabolic mechanisms in Saccharomyces cerevisiae that influence ester formation during alcoholic fermentation.

This paper introduces two open-source tools for processing and aligning optical mapping data to improve genome assembly and data utilization.