Zobrazeno 1 - 10
of 202
pro vyhledávání: '"Eddy J, Smid"'
Autor:
Alexander Dank, Yue Liu, Xin Wen, Fan Lin, Anne Wiersma, Sjef Boeren, Eddy J. Smid, Richard A. Notebaart, Tjakko Abee
Publikováno v:
Heliyon, Vol 10, Iss 13, Pp e33444- (2024)
Ethylene glycol (EG, 1,2-ethanediol) is a two-carbon dihydroxy alcohol that can be derived from fermentation of plant-derived xylose and arabinose and which can be formed during food fermentations. Here we show that Propionibacterium freudenreichii D
Externí odkaz:
https://doaj.org/article/e5ef9870c95c47e3afdfb7a2170e3355
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e26849- (2024)
Natto is a traditional Japanese fermented product consisting of cooked soybeans fermented with Bacillus subtilis var. natto. We assessed three different B. subtilis strains and investigated their impact on product quality aspects, such as microbial q
Externí odkaz:
https://doaj.org/article/103384641980440d804ec29eafd186ce
Autor:
Anneloes E. Groenenboom, Joost van denHeuvel, Bas J. Zwaan, Eddy J. Smid, Sijmen E. Schoustra
Publikováno v:
Evolutionary Applications, Vol 15, Iss 11, Pp 1766-1775 (2022)
Abstract Our experimental work illustrates how microbial ecosystems can be shaped by selective pressures over long‐term ecological time scales. Natural microbial ecosystems generally consist of various co‐existing species, where community composi
Externí odkaz:
https://doaj.org/article/d29a21022d00413983588c78fb74e2ab
Publikováno v:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-10 (2022)
Abstract Background Propionibacterium freudenreichii is used in biotechnological applications to produce vitamin B12. Although cultured mainly in anaerobic conditions, microaerobic conditions can greatly enhance biomass formation in P. freudenreichii
Externí odkaz:
https://doaj.org/article/3deefd4336194a8e8a6343f8619a3281
Autor:
Angela Rocio Ortiz Camargo, Oscar van Mastrigt, Roger S. Bongers, Kaouther Ben-Amor, Jan Knol, Tjakko Abee, Eddy J. Smid
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 3 (2023)
ABSTRACT In natural environments, nutrients are usually scarce, causing microorganisms to grow slowly while staying metabolically active. These natural conditions can be simulated using retentostat cultivations. The present study describes the physio
Externí odkaz:
https://doaj.org/article/b7e3f17269104af5acb0677265dd19a4
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 4, Pp 1281-1295 (2022)
Summary Gram‐positive bacterial extracellular membrane vesicles (EVs) have been drawing more attention in recent years. However, mechanistic insights are still lacking on how EVs are released through the cell walls in Gram‐positive bacteria. In t
Externí odkaz:
https://doaj.org/article/e8026dbdae504f02bef8c6e7b679ef07
Publikováno v:
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-15 (2021)
Abstract Background Metabolomics coupled with genome-scale metabolic modeling approaches have been employed recently to quantitatively analyze the physiological states of various organisms, including Saccharomyces cerevisiae. Although yeast physiolog
Externí odkaz:
https://doaj.org/article/66350f5ab0e24ae8971e9f049d32d39b
Autor:
Yue Liu, Nikolaos Charamis, Sjef Boeren, Joost Blok, Alisha Geraldine Lewis, Eddy J. Smid, Tjakko Abee
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Lactococcus cremoris and L. lactis are well known for their occurrence and applications in dairy fermentations, but their niche extends to a range of natural and food production environments. L. cremoris and L. lactis produce MKs (vitamin K2), mainly
Externí odkaz:
https://doaj.org/article/5d1578a6d61d4200bd4565621581ae05
Autor:
Terry J. McGenity, Amare Gessesse, John E. Hallsworth, Esther Garcia Cela, Carol Verheecke‐Vaessen, Fengping Wang, Max Chavarría, Max M. Haggblom, Søren Molin, Antoine Danchin, Eddy J. Smid, Cédric Lood, Charles S. Cockell, Corinne Whitby, Shuang‐Jiang Liu, Nancy P. Keller, Lisa Y. Stein, Seth R. Bordenstein, Rup Lal, Olga C. Nunes, Lone Gram, Brajesh K. Singh, Nicole S. Webster, Cindy Morris, Sharon Sivinski, Saskia Bindschedler, Pilar Junier, André Antunes, Bonnie K. Baxter, Paola Scavone, Kenneth Timmis
Publikováno v:
Microbial Biotechnology, Vol 13, Iss 4, Pp 844-887 (2020)
Summary We have recently argued that, because microbes have pervasive – often vital – influences on our lives, and that therefore their roles must be taken into account in many of the decisions we face, society must become microbiology‐literate
Externí odkaz:
https://doaj.org/article/41978669f2a1403cba7d12d6e712a0b0
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Vitamin K2 is an important vitamin for human health. Vitamin K2 enrichment in the human diet is possible by using vitamin K2-producing bacteria such as Lactococcus lactis in food fermentations. Based on previous observations that aerated cultivation
Externí odkaz:
https://doaj.org/article/e5bdeecd9e654a00ad3f45714c3d74c4