Licandro H - Search Results

1

Fermented food consumption modulates the oral microbiota.

Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E. Ibarlucea-Jerez M, et al. Among authors: licandro h. NPJ Sci Food. 2024 Aug 22;8(1):55. doi: 10.1038/s41538-024-00298-3. NPJ Sci Food. 2024. PMID: 39174559 Free PMC article.

2

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

Licandro H, Truntzer C, Fromentin S, Morabito C, Quinquis B, Pons N, Martin C, Blottière HM, Neyraud E. Licandro H, et al. Sci Rep. 2023 Nov 20;13(1):20339. doi: 10.1038/s41598-023-47636-1. Sci Rep. 2023. PMID: 37989857 Free PMC article.

3

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

Munier E, Licandro H, Beuvier E, Cachon R. Munier E, et al. Among authors: licandro h. Int Microbiol. 2023 Aug;26(3):501-511. doi: 10.1007/s10123-022-00316-y. Epub 2023 Jan 7. Int Microbiol. 2023. PMID: 36609955 Free PMC article.

4

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

Ibarlucea-Jerez M, Canivenc-Lavier MC, Beuvier E, Barbet P, Menetrier F, Neyraud E, Licandro H. Ibarlucea-Jerez M, et al. Among authors: licandro h. Food Microbiol. 2022 Oct;107:104087. doi: 10.1016/j.fm.2022.104087. Epub 2022 Jun 30. Food Microbiol. 2022. PMID: 35953192

5

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

Lorn D, Nguyen TK, Ho PH, Tan R, Licandro H, Waché Y. Lorn D, et al. Among authors: licandro h. Int J Food Microbiol. 2021 Jul 16;350:109242. doi: 10.1016/j.ijfoodmicro.2021.109242. Epub 2021 May 11. Int J Food Microbiol. 2021. PMID: 34044228

6

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

Scornec H, Palud A, Pédron T, Wheeler R, Petitgonnet C, Boneca IG, Cavin JF, Sansonetti PJ, Licandro H. Scornec H, et al. Among authors: licandro h. Front Microbiol. 2020 Mar 3;11:156. doi: 10.3389/fmicb.2020.00156. eCollection 2020. Front Microbiol. 2020. PMID: 32194510 Free PMC article.

7

Fermentation Products of Commensal Bacteria Alter Enterocyte Lipid Metabolism.

Araújo JR, Tazi A, Burlen-Defranoux O, Vichier-Guerre S, Nigro G, Licandro H, Demignot S, Sansonetti PJ. Araújo JR, et al. Among authors: licandro h. Cell Host Microbe. 2020 Mar 11;27(3):358-375.e7. doi: 10.1016/j.chom.2020.01.028. Epub 2020 Feb 25. Cell Host Microbe. 2020. PMID: 32101704 Free article.

8

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

Palud A, Salem K, Cavin JF, Beney L, Licandro H. Palud A, et al. Among authors: licandro h. Food Microbiol. 2020 Feb;85:103301. doi: 10.1016/j.fm.2019.103301. Epub 2019 Aug 12. Food Microbiol. 2020. PMID: 31500710

9

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

Waché Y, Do TL, Do TB, Do TY, Haure M, Ho PH, Kumar Anal A, Le VV, Li WJ, Licandro H, Lorn D, Ly-Chatain MH, Ly S, Mahakarnchanakul W, Mai DV, Mith H, Nguyen DH, Nguyen TK, Nguyen TM, Nguyen TT, Nguyen TV, Pham HV, Pham TA, Phan TT, Tan R, Tien TN, Tran T, Try S, Phi QT, Valentin D, Vo-Van QB, Vongkamjan K, Vu DC, Vu NT, Chu-Ky S. Waché Y, et al. Among authors: licandro h. Front Microbiol. 2018 Oct 15;9:2278. doi: 10.3389/fmicb.2018.02278. eCollection 2018. Front Microbiol. 2018. PMID: 30374334 Free PMC article.

10

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

Feng Y, Licandro H, Martin C, Septier C, Zhao M, Neyraud E, Morzel M. Feng Y, et al. Among authors: licandro h. Biomed Res Int. 2018 Jun 14;2018:2838052. doi: 10.1155/2018/2838052. eCollection 2018. Biomed Res Int. 2018. PMID: 30013981 Free PMC article.

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