Licandro, Hélène

Hélène Licandro researcher

Title	Sources
The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue
Criblage des bactéries lactiques pour leur utilisation comme ferments aromatiques lors de la fermentation des légumes.
Fonctionnalité du locus padA impliqué dans la réponse au stress acide phénol chez Lactobacillus plantarum
Identification of the genes involved in the establishment of Lactobacillus casei in the gut and characterization of the LSEI_0219_0221.
Isolement, identification et caractérisation fonctionnelle de nouveaux microorganismes d'intérêt pour la nutrition et la santé intestinale : cas d'étude sur les bactéries fibrolytiques du cheval
New Genes Involved in Mild Stress Response Identified by Transposon Mutagenesis in Lactobacillus paracasei.
Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
Révélation du potentiel aromatique des marcs de raisin et de café par l'utilisation de glycosidases microbiennes
Revelation of aroma potential of grape pomace and spent coffee ground by the use of microbial glycosidases..
Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables