Eddy J. Smid

Stressostat cultivation of Lactococcus lactis improves lactate stress resistance through mutations in RNA polymerase

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

Mycelium of mushroom-producing fungi as high-quality protein source

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.

The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition

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.

Solid-state fermentation with mushroom mycelium elevates plant protein quality and umami taste

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.

Dynamic genome-scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation

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.

Signal-based optical map alignment

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