Hélène Licandro
YOU?
Author Swipe
View article: Fermented food consumption modulates the oral microbiota
Fermented food consumption modulates the oral microbiota Open
Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigat…
View article: Bioinformatics and Metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum
Bioinformatics and Metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum Open
Background One of todays’ scientific challenge due to climate change and environmental issues is to find alternatives to the production of molecules of interest from petrochemistry. This study focuses on the understanding of the production…
View article: Bioinformatics and Metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum
Bioinformatics and Metabolic flux analysis highlight a new mechanism involved in lactate oxidation in Clostridium tyrobutyricum Open
Background One of todays’ scientific challenge due to climate change and environmental issues is to find alternatives to the production of molecules of interest from petrochemistry. This study focuses on the understanding of the production…
View article: Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors
Identification of Bacillus strains producing glycosidases active on rutin and grape glycosidic aroma precursors Open
International audience
View article: Microorganisms, the Ultimate Tool for Clean Label Foods?
Microorganisms, the Ultimate Tool for Clean Label Foods? Open
Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and som…
View article: Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei
Study of the cwaRS-ldcA Operon Coding a Two-Component System and a Putative L,D-Carboxypeptidase in Lactobacillus paracasei Open
The cell surface is the primary recognition site between the bacterium and the host. An operon of three genes, LSEI_0219 (cwaR), LSEI_0220 (cwaS), and LSEI_0221 (ldcA), has been previously identified as required for the establishment of La…
View article: Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage
Whole-Genome Sequencing and Annotation of Clostridium tyrobutyricum Strain Cirm BIA 2237, Isolated from Silage Open
Clostridium tyrobutyricum is the main bacterial species leading to the late blowing defect, a major cause of spoilage in semihard and hard cheeses. This study reports the complete genome sequencing, assembly, and annotation of C. tyrobutyr…
View article: Identification and expression of<i>Lactobacillus paracasei</i>genes for adaptation to desiccation and rehydration
Identification and expression of<i>Lactobacillus paracasei</i>genes for adaptation to desiccation and rehydration Open
Lactobacillus paracasei is able to persist in a variety of natural and technological environments despite physico-chemical perturbations, in particular alternations between desiccation and rehydration. However, the way in which it adapts t…
View article: Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project Open
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world…
View article: The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue
The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue Open
The objective of this work was to investigate whether the biological film lining the tongue may play a role in taste perception. For that purpose, the tongue film and saliva of 21 healthy subjects were characterized, focusing on microorgan…
View article: New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei
New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei Open
Lactic acid bacteria (LAB) are associated with various plant, animal, and human niches and are also present in many fermented foods and beverages. Thus, they are subjected to several stress conditions and have developed advanced response m…