Helene LICANDRO

Documents

Identifiants chercheurs

helene-licandro
IdRef : 139061762
0000-0002-8088-7945
Google Scholar : https://scholar.google.fr/citations?user=swkUF3sAAAAJ&hl=fr

Présentation

Publications

	Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum Edouard Munier , Hélène Licandro , Eric Beuvier , Rémy Cachon International Microbiology, 2023, ⟨10.1007/s10123-022-00316-y⟩ Article dans une revue hal-03931294v1
	The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human Hélène Licandro , Caroline Truntzer , Sebastien Fromentin , Christian Morabito , Benoit Quinquis Scientific Reports, 2023, 13 (1), pp.20339. ⟨10.1038/s41598-023-47636-1⟩ Article dans une revue hal-04304765v1
	Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors Maxime Haure , Thi Kim Chi Nguyen , Aurélie Cendrès , Sandrine Perino , Yves Waché LWT - Food Science and Technology, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩ Article dans une revue hal-03382388v1
	Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground Maxime Haure , Thi Kim Chi Nguyen , Aurélie Cendrès , Sandrine Perino , Hélène Licandro European Food Research and Technology, 2022, 248, pp.2125-2134. ⟨10.1007/s00217-022-04035-6⟩ Article dans une revue hal-03690276v1
	Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption Maria Ibarlucea-Jerez , Marie-Chantal Canivenc-Lavier , Eric Beuvier , P. Barbet , Franck Menetrier Food Microbiology, 2022, 107, pp.104087. ⟨10.1016/j.fm.2022.104087⟩ Article dans une revue hal-03716095v1
	Microorganisms, the Ultimate Tool for Clean Label Foods ? Giorgia Perpetuini , Pumnat Chuenchomrat , Valentin Pereyron , Maxime Haure , Da Lorn Inventions, 2021, 6 (2), pp.1-21. ⟨10.3390/inventions6020031⟩ Article dans une revue hal-03281977v1
	Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables Da Lorn , Thi Kim Chi Nguyen , Phu-Ha Ho , Reasmey Tan , Hélène Licandro International Journal of Food Microbiology, 2021, 350, pp.109242. ⟨10.1016/j.ijfoodmicro.2021.109242⟩ Article dans une revue hal-03258350v1
	Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei Helene H. Scornec , Aurore Palud , Thierry Pedron , Richard Wheeler , Clément Petitgonnet Frontiers in Microbiology, 2020, 11, pp.156. ⟨10.3389/fmicb.2020.00156⟩ Article dans une revue hal-02532902v1
	Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism João Araújo , Asmaa Tazi , Odile Burlen-Defranoux , Sophie Vichier-Guerre , Giulia Nigro Cell Host & Microbe, 2020, 27 (3), pp.358-375.e7. ⟨10.1016/j.chom.2020.01.028⟩ Article dans une revue hal-03988204v1
	How fermentation by lactic acid bacteria can address safety issues in legumes food products? Hélène Licandro , Phu Ha Ho , Thi Kim Chi Nguyen , Awanwee Petchkongkaew , Hai Van Nguyen Food Control, 2020, 110, pp.106957. ⟨10.1016/j.foodcont.2019.106957⟩ Article dans une revue hal-02394820v1
	Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism João Araújo , Asmaa Tazi , Odile Burlen-Defranoux , Sophie Vichier-Guerre , Giulia S Nigro Cell Host and Microbe, 2020, 27 (3), pp.358-375e. ⟨10.1016/j.chom.2020.01.028⟩ Article dans une revue pasteur-02492734v1
	Identification and transcriptional profile of Lactobacillus paracasei genes involved in the response to desiccation and rehydration Aurore Palud , Karima Salem , Jean-François Cavin , Laurent Beney , Hélène Licandro Food Microbiology, 2020, 85, pp.103301. ⟨10.1016/j.fm.2019.103301⟩ Article dans une revue hal-02310935v1
	Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage Edouard Munier , Helene Licandro-Seraut , Christine Achilleos , Rémy Cachon , Eric Beuvier Microbiology Resource Announcements, 2019, 8 (30), pp.1-2. ⟨10.1128/MRA.00492-19⟩ Article dans une revue hal-02310653v1
	New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei Aurore Palud , Helene H. Scornec , Jean-François Cavin , Hélène Licandro Frontiers in Microbiology, 2018, 9, pp.535. ⟨10.3389/fmicb.2018.00535⟩ Article dans une revue hal-01907759v1
	The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue Yunzi Feng , Hélène Licandro , Christophe Martin , Chantal Septier , Mouming Zhao BioMed Research International , 2018, 2018, pp.1 - 10. ⟨10.1155/2018/2838052⟩ Article dans une revue hal-01907780v1
	Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project Yves Waché , Thuy-Le Le , Thi-Bao-Hoa Ho , Thi-Yen Do , Maxime Haure Frontiers in Microbiology, 2018, 9, pp.2278. ⟨10.3389/fmicb.2018.02278⟩ Article dans une revue hal-01929842v1
	In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation G. Perpetuini , B.N. Pham-Hoang , H. Scornec , R. Tofalo , M. Schirone International Journal of Food Microbiology, 2016, 216, pp.104 - 109. ⟨10.1016/j.ijfoodmicro.2015.10.002⟩ Article dans une revue hal-01498614v1
	Functional genomics of Lactobacillus casei establishment in the gut Helene Licandro-Seraut , Helene H. Scornec , Thierry Pédron , Jean-François Cavin , Philippe Sansonetti Proceedings of the National Academy of Sciences of the United States of America, 2014, 111 (30), pp.E3101-E3109. ⟨10.1073/pnas.1411883111⟩ Article dans une revue hal-02953377v1
	Rapid 96-well plates DNA extraction and sequencing procedures to identify genome-wide transposon insertion sites in a difficult to lyse bacterium: Lactobacillus casei Helene H. Scornec , Magali Tichit , Christiane Bouchier , Thierry Pedron , Jean-François Cavin Journal of Microbiological Methods, 2014, 106, pp.78-82. ⟨10.1016/j.mimet.2014.08.001⟩ Article dans une revue hal-02871165v1
	Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11 G. Perpetuini , H. Scornec , R. Tofalo , Pascale Serror , M. Schirone Applied and Environmental Microbiology, 2013, 79 (15), pp.4568 - 4575. ⟨10.1128/AEM.01159-13⟩ Article dans une revue hal-01003303v1
	Sensitivity to vinyl phenol derivatives produced by phenolic acid decarboxylase activity in Escherichia coli and several food-borne Gram-negative species Helene Licandro-Seraut , Celia Roussel , Giorgia Perpetuini , Patrick Gervais , Jean-François Cavin Applied Microbiology and Biotechnology, 2013, 97 (17), pp.7853-7864. ⟨10.1007/s00253-013-5072-x⟩ Article dans une revue hal-02953490v1
	Development of an Efficient In Vivo System (P-junc-TpaseIS(1223)) for Random Transposon Mutagenesis of Lactobacillus casei Helene H. Licandro-Seraut , Sophie S. Brinster , Maarten van de Guchte , Helene H. Scornec , Emmanuelle Maguin Applied and Environmental Microbiology, 2012, 78 (15), pp.5417 - 5423. ⟨10.1128/AEM.00531-12⟩ Article dans une revue hal-01004149v1
	Kinetics and intensity of the expression of genes involved in the stress response tightly induced by phenolic acids in lactobacillus plantarum Helene Licandro-Seraut , J. Gury , N. P. Tran , L. Barthelmebs , Jean-François Cavin Journal of Molecular Microbiology and Biotechnology, 2008, 14, pp.41-47. ⟨10.1159/000106081⟩ Article dans une revue halsde-00281691v1

	Is oral microbiota implicated in taste? A shotgun metagenomics approach Hélène Licandro , Caroline Truntzer , Sebastien Fromentin , Christian Morabito , Nicolas Pons Saliva Symposium, Toon Ligtenberg, ACTA, May 2023, Egmond aan Zee, Netherlands Communication dans un congrès hal-04145515v1
	Oral microbiota modulation by fermented food; impact of salivary proteome Maria Ibarlucea-Jerez , Magali Monnoye , C. Chambon , Philippe Gerard , Hélène Licandro Saliva Symposium, Toon Ligtenberg, ACTA, May 2023, Egmond aan Zee, Netherlands Communication dans un congrès hal-04145475v1
	Influence of fermented food consumption on oral microbiota and taste perception Maria Ibarlucea-Jerez , Marie-Chantal Canivenc-Lavier , Eric Beuvier , Magali Monnoye , Philippe Gerard World of Microbiome, Apr 2022, Vienne, Austria Communication dans un congrès hal-03716116v1
	Criblage des bactéries lactiques en fonction de leur cinétique de réduction : approche méthodologique Edouard Munier , Franck Dufrene , Hélène Licandro , Solange Buchin , Christine Achilleos 23ème Colloque du Club des Bactéries lactiques, Jun 2022, Rennes, France Communication dans un congrès hal-04131392v1
	Maitrise de la fermentation butyrique par la microflore lactique réductrice Edouard Munier , S. Buchin , C. Achilleos , Hélène Licandro , Eric Beuvier 14ème Congrès national de la SFM (Société Française de Microbiologie ), Oct 2018, Paris, France Communication dans un congrès hal-03678858v1

	Is oral microbiota linked to taste perception in human? Hélène Licandro , Caroline Truntzer , Sébastien Fromentin , Nicolas Pons , Christophe Martin World of Microbiome, Apr 2022, Vienne, Austria Poster de conférence hal-03744145v1
	Screening of Lactococcus lactis starters with Absorbance Reduction Activity Method (ARAm) Edouard Munier , Franck Dufrene , Solange Buchin , Christine Achilleos , Hélène Licandro Food Micro 2022 "Next generation Challenges in food Microbiology", Aug 2022, Athènes, Greece. Poster de conférence hal-04130594v1
	[Thu-P1-055] Influence of fermented food consumption on taste and oral microbiota of rats Maria Ibarlucea-Jerez , Magali Monnoye , Marie-Chantal Canivenc-Lavier , Eric Beuvier , Philippe Gerard 32. international congress of the european-chemoreception-research-organization (ECRO), Aug 2022, Berlin, Germany Poster de conférence hal-03810588v1
	[Thu-P1-056] Is taste linked to oral microbiota? Hélène Licandro , Caroline Truntzer , Sébastien Fromentin , Nicolas Pons , Christophe Martin 32. international congress of the european-chemoreception-research-organization (ECRO), Aug 2022, Berlin, Germany Poster de conférence hal-03810549v1
	Screening of lactic acid bacteria based on their reduction kinetics Edouard Munier , Hélène Licandro , Solange Buchin , Christine Achilleos , Franck Dufrene IDF International Cheese science and Technology Symposium 2021, Jun 2021, on line, Canada Poster de conférence hal-03678797v1
	Does the lingual film intervene in the perception of taste? Yunzi Feng , Martine Morzel , Hélène Licandro , Eric Neyraud 11. European symposium on saliva, May 2017, Egmond aan Zee, Netherlands. 1 p., 2017 Poster de conférence hal-02789424v1

	Chapter 17 - Relationship between fermented food, oral microbiota, and taste perception Maria Ibarlucea-Jerez , Hélène Licandro , Eric Neyraud Flavor, Elsevier, pp.459-478, 2023, 978-0-323-89903-1. ⟨10.1016/B978-0-323-89903-1.00009-8⟩ Chapitre d'ouvrage hal-03773923v1

Helene LICANDRO

Présentation

Publications

Bioinformatics and metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum

The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human

Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors

Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground

Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption

Microorganisms, the Ultimate Tool for Clean Label Foods ?

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei

Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism

Identification and transcriptional profile of Lactobacillus paracasei genes involved in the response to desiccation and rehydration

Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage

New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei

The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation

Functional genomics of Lactobacillus casei establishment in the gut

Rapid 96-well plates DNA extraction and sequencing procedures to identify genome-wide transposon insertion sites in a difficult to lyse bacterium: Lactobacillus casei

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

Sensitivity to vinyl phenol derivatives produced by phenolic acid decarboxylase activity in Escherichia coli and several food-borne Gram-negative species

Development of an Efficient In Vivo System (P-junc-TpaseIS(1223)) for Random Transposon Mutagenesis of Lactobacillus casei

Kinetics and intensity of the expression of genes involved in the stress response tightly induced by phenolic acids in lactobacillus plantarum

Is oral microbiota implicated in taste? A shotgun metagenomics approach

Oral microbiota modulation by fermented food; impact of salivary proteome

Influence of fermented food consumption on oral microbiota and taste perception

Criblage des bactéries lactiques en fonction de leur cinétique de réduction : approche méthodologique

Maitrise de la fermentation butyrique par la microflore lactique réductrice

Is oral microbiota linked to taste perception in human?

Screening of Lactococcus lactis starters with Absorbance Reduction Activity Method (ARAm)

[Thu-P1-055] Influence of fermented food consumption on taste and oral microbiota of rats

[Thu-P1-056] Is taste linked to oral microbiota?

Screening of lactic acid bacteria based on their reduction kinetics

Does the lingual film intervene in the perception of taste?

Chapter 17 - Relationship between fermented food, oral microbiota, and taste perception