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24

Hélène LICANDRO


My main interest remains in bacterial adaptation to new environments in the context of food processes and host-microbe interaction. I am particularly interested in genetics/genomics of Lactic Acid Bacteria. I have recently developed reverse genetics (Signature Tagged Mutagenesis) for the Lactobacillus genus to serve this research topic.


Journal articles19 documents

  • Maxime Haure, Thi Kim Chi Nguyen, Aurélie Cendrès, Sandrine Perino, Hélène Licandro, et al.. Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground. European Food Research and Technology, Springer Verlag (Germany), 2022, ⟨10.1007/s00217-022-04035-6⟩. ⟨hal-03690276⟩
  • Maria Ibarlucea-Jerez, Marie-Chantal Canivenc-Lavier, Eric Beuvier, P. Barbet, Franck Menetrier, et al.. Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption. Food Microbiology, Elsevier, 2022, 107, pp.104087. ⟨10.1016/j.fm.2022.104087⟩. ⟨hal-03716095⟩
  • Maxime Haure, Thi Kim Chi Nguyen, Aurélie Cendrès, Sandrine Perino, Yves Waché, et al.. Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors. LWT - Food Science and Technology, Elsevier, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩. ⟨hal-03382388⟩
  • Da Lorn, Thi Kim Chi Nguyen, Phu-Ha Ho, Reasmey Tan, Hélène Licandro, et al.. Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables. International Journal of Food Microbiology, Elsevier, 2021, 350, pp.109242. ⟨10.1016/j.ijfoodmicro.2021.109242⟩. ⟨hal-03258350⟩
  • Giorgia Perpetuini, Pumnat Chuenchomrat, Valentin Pereyron, Maxime Haure, Da Lorn, et al.. Microorganisms, the Ultimate Tool for Clean Label Foods ?. Inventions, MDPI, 2021, 6 (2), pp.1-21. ⟨10.3390/inventions6020031⟩. ⟨hal-03281977⟩
  • Aurore Palud, Karima Salem, Jean-François Cavin, Laurent Beney, Hélène Licandro. Identification and transcriptional profile of Lactobacillus paracasei genes involved in the response to desiccation and rehydration. Food Microbiology, Elsevier, 2020, 85, pp.103301. ⟨10.1016/j.fm.2019.103301⟩. ⟨hal-02310935⟩
  • Helene H. Scornec, Aurore Palud, Thierry Pedron, Richard Wheeler, Clément Petitgonnet, et al.. Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei. Frontiers in Microbiology, Frontiers Media, 2020, 11, pp.156. ⟨10.3389/fmicb.2020.00156⟩. ⟨hal-02532902⟩
  • João Araújo, Asmaa Tazi, Odile Burlen-Defranoux, Sophie Vichier-Guerre, Giulia S Nigro, et al.. Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism. Cell Host and Microbe, Elsevier, 2020, 27 (3), pp.358-375e. ⟨10.1016/j.chom.2020.01.028⟩. ⟨pasteur-02492734⟩
  • Edouard Munier, Helene Licandro-Seraut, Christine Achilleos, Rémy Cachon, Eric Beuvier. Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage. Microbiology Resource Announcements, American Society for Microbiology, 2019, 8 (30), pp.1-2. ⟨10.1128/MRA.00492-19⟩. ⟨hal-02310653⟩
  • Yves Waché, Thuy-Le Le, Thi-Bao-Hoa Ho, Thi-Yen Do, Maxime Haure, et al.. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Frontiers in Microbiology, Frontiers Media, 2018, 9, pp.2278. ⟨10.3389/fmicb.2018.02278⟩. ⟨hal-01929842⟩
  • Aurore Palud, Helene H. Scornec, Jean-François Cavin, Hélène Licandro. New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei. Frontiers in Microbiology, Frontiers Media, 2018, 9, pp.535. ⟨10.3389/fmicb.2018.00535⟩. ⟨hal-01907759⟩
  • Yunzi Feng, Hélène Licandro, Christophe Martin, Chantal Septier, Mouming Zhao, et al.. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue. BioMed Research International , Hindawi Publishing Corporation, 2018, 2018, pp.1 - 10. ⟨10.1155/2018/2838052⟩. ⟨hal-01907780⟩
  • G. Perpetuini, B.N. Pham-Hoang, H. Scornec, R. Tofalo, M. Schirone, et al.. In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. International Journal of Food Microbiology, Elsevier, 2016, 216, pp.104 - 109. ⟨10.1016/j.ijfoodmicro.2015.10.002⟩. ⟨hal-01498614⟩
  • Helene H. Scornec, Magali Tichit, Christiane Bouchier, Thierry Pedron, Jean-François Cavin, et al.. Rapid 96-well plates DNA extraction and sequencing procedures to identify genome-wide transposon insertion sites in a difficult to lyse bacterium: Lactobacillus casei. Journal of Microbiological Methods, Elsevier, 2014, 106, pp.78-82. ⟨10.1016/j.mimet.2014.08.001⟩. ⟨hal-02871165⟩
  • Helene Licandro-Seraut, Helene H. Scornec, Thierry Pédron, Jean-François Cavin, Philippe Sansonetti. Functional genomics of Lactobacillus casei establishment in the gut. Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2014, 111 (30), pp.E3101-E3109. ⟨10.1073/pnas.1411883111⟩. ⟨hal-02953377⟩
  • Helene Licandro-Seraut, Celia Roussel, Giorgia Perpetuini, Patrick Gervais, Jean-François Cavin. Sensitivity to vinyl phenol derivatives produced by phenolic acid decarboxylase activity in Escherichia coli and several food-borne Gram-negative species. Applied Microbiology and Biotechnology, Springer Verlag, 2013, 97 (17), pp.7853-7864. ⟨10.1007/s00253-013-5072-x⟩. ⟨hal-02953490⟩
  • G. Perpetuini, H. Scornec, R. Tofalo, Pascale Serror, M. Schirone, et al.. Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11. Applied and Environmental Microbiology, American Society for Microbiology, 2013, 79 (15), pp.4568 - 4575. ⟨10.1128/AEM.01159-13⟩. ⟨hal-01003303⟩
  • Helene H. Licandro-Seraut, Sophie S. Brinster, Maarten M. van de Guchte, Helene H. Scornec, Emmanuelle Maguin, et al.. Development of an Efficient In Vivo System (P-junc-TpaseIS(1223)) for Random Transposon Mutagenesis of Lactobacillus casei. Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (15), pp.5417 - 5423. ⟨10.1128/AEM.00531-12⟩. ⟨hal-01004149⟩
  • Helene Licandro-Seraut, J. Gury, N. P. Tran, L. Barthelmebs, Jean-François Cavin. Kinetics and intensity of the expression of genes involved in the stress response tightly induced by phenolic acids in lactobacillus plantarum. Journal of Molecular Microbiology and Biotechnology, Karger, 2008, 14, pp.41-47. ⟨10.1159/000106081⟩. ⟨halsde-00281691⟩

Conference papers2 documents

  • Maria Ibarlucea-Jerez, Marie-Chantal Canivenc-Lavier, Eric Beuvier, Magali Monnoye, Philippe P. Gerard, et al.. Influence of fermented food consumption on oral microbiota and taste perception. World of Microbiome, Apr 2022, Vienne, Austria. ⟨hal-03716116⟩
  • Edouard Munier, S. Buchin, C. Achilleos, Hélène Licandro, Eric Beuvier, et al.. Maitrise de la fermentation butyrique par la microflore lactique réductrice. 14ème Congrès national de la SFM (Société Française de Microbiologie ), Oct 2018, Paris, France. ⟨hal-03678858⟩

Poster communications3 documents

  • Hélène Licandro, Caroline Truntzer, Sébastien Fromentin, Nicolas Pons, Christophe Martin, et al.. Is oral microbiota linked to taste perception in human?. World of Microbiome, Apr 2022, Vienne, Austria. ⟨hal-03744145⟩
  • Edouard Munier, Hélène Licandro, Solange Buchin, Christine Achilleos, Franck Dufrene, et al.. Screening of lactic acid bacteria based on their reduction kinetics. IDF International Cheese science and Technology Symposium 2021, Jun 2021, on line, Canada. ⟨hal-03678797⟩
  • Yunzi Feng, Martine Morzel, Hélène Licandro, Eric Neyraud. Does the lingual film intervene in the perception of taste?. 11. European symposium on saliva, May 2017, Egmond aan Zee, Netherlands. 1 p., 2017. ⟨hal-02789424⟩