Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Hélène Licandro"'
Autor:
Hélène Licandro, Caroline Truntzer, Sébastien Fromentin, Christian Morabito, Benoit Quinquis, Nicolas Pons, Christophe Martin, Hervé M. Blottière, Eric Neyraud
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-12 (2023)
Abstract Taste perception is crucial and impairments, which can be linked to pathologies, can lead to eating disorders. It is triggered by taste compounds stimulating receptors located on the tongue. However, the tongue is covered by a film containin
Externí odkaz:
https://doaj.org/article/b473f5e7d1af4292a2bf679ea4cfda20
Autor:
Hélène Scornec, Aurore Palud, Thierry Pédron, Richard Wheeler, Clément Petitgonnet, Ivo Gomperts Boneca, Jean-François Cavin, Philippe J. Sansonetti, Hélène Licandro
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
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 Lactobacillus
Externí odkaz:
https://doaj.org/article/8e356e7eee164390abd26230ea458d0c
Autor:
Giorgia Perpetuini, Pumnat Chuenchomrat, Valentin Pereyron, Maxime Haure, Da Lorn, Le-Ha Quan, Phu-Ha Ho, Tien-Thanh Nguyen, Thi-Yen Do, Quyet-Tien Phi, Thi Kim Chi Nguyen, Hélène Licandro, Son Chu-Ky, Rosanna Tofalo, Warissara Kasikonsunthonchai, Saowalak Adunphatcharaphon, Awanwee Petchkongkaew, Yves Waché
Publikováno v:
Inventions, Vol 6, Iss 2, p 31 (2021)
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 some can bring
Externí odkaz:
https://doaj.org/article/e1fb6923dc6d4f0a84633acf504e6118
Autor:
Yves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, Thi-Yen Do, Maxime Haure, Phu-Ha Ho, Anil Kumar Anal, Van-Viet-Man Le, Wen-Jun Li, Hélène Licandro, Da Lorn, Mai-Huong Ly-Chatain, Sokny Ly, Warapa Mahakarnchanakul, Dinh-Vuong Mai, Hasika Mith, Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen, Thi-Thanh-Thuy Nguyen, Thi-Viet-Anh Nguyen, Hai-Vu Pham, Tuan-Anh Pham, Thanh-Tam Phan, Reasmey Tan, Tien-Nam Tien, Thierry Tran, Sophal Try, Quyet-Tien Phi, Dominique Valentin, Quoc-Bao Vo-Van, Kitiya Vongkamjan, Duc-Chien Vu, Nguyen-Thanh Vu, Son Chu-Ky
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
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 changing f
Externí odkaz:
https://doaj.org/article/7b9372b28fab425f8fb9c9f4081b226a
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
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 mechanisms t
Externí odkaz:
https://doaj.org/article/73e3fe5400924d558b9b60c9a76c7686
Publikováno v:
International Microbiology.
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 of butyr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25c517bfc08457664a135766b2aef21c
https://doi.org/10.1007/s10123-022-00316-y
https://doi.org/10.1007/s10123-022-00316-y
Autor:
Charfedinne Ayed, Karine Badonnel, Christine Baly, Loïc Briand, Marie-Claude Brindisi, Laurent Brondel, Francis Canon, Ilona Croy, Kees C. de Graaf, Patricia Duchamp-Viret, Gilles Feron, Ciarán G. Forde, Charalampos Georgiopoulos, Elisabeth Guichard, Antje Haehner, Remco C. Havermans, Jean-Marie Heydel, Thomas Hummel, Maria Ibarlucea-Jerez, Agnès Jacquin-Piques, Egon P. Köster, Nicola Kuczewski, Hélène Licandro, Jos Mojet, Thomas Mouillot, Jeanne Mérignac-Lacombe, Fabrice Neiers, Eric Neyraud, Sophie Nicklaus, Luc Pénicaud, Edmund T. Rolls, Anne Saint-Eve, Christian Salles, Benoist Schaal, Mathieu Schwartz, Charlotte Sinding, Richard J. Stevenson, Thierry Thomas-Danguin, Carole Tournier, Emmy van den Heuvel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20c93a4d41d6bfb6b32f63d4d247e5fe
https://doi.org/10.1016/b978-0-323-89903-1.01002-1
https://doi.org/10.1016/b978-0-323-89903-1.01002-1
Autor:
Thi Kim Chi Nguyen, Hélène Licandro, Sandrine Perino, Yves Waché, Aurélie Cendres, Maxime Haure
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩
LWT-Food Science and Technology, Elsevier, 2022, 154, pp.112637. ⟨10.1016/j.lwt.2021.112637⟩
International audience; Most of the glycosidic aroma precursors in grape consist of diglycosides such as rutinoside. Yeast glycosidases have been extensively studied but their activity is limited to monoglucosidic precursors. Yet, there is no study a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23a434dda5102792c7a8bc82b2edb3b9
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03382388
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03382388
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2021, 350, pp.109242. ⟨10.1016/j.ijfoodmicro.2021.109242⟩
International Journal of Food Microbiology, Elsevier, 2021, 350, pp.109242. ⟨10.1016/j.ijfoodmicro.2021.109242⟩
International audience; Lactic acid fermentation is a traditional process to preserve foods and to modify their organoleptic properties. This process is generally conducted in a spontaneous way, allowing indigenous lactic acid bacteria (LAB) of the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ddad3f548efb7cb8203b66e58cdeffb
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03258350
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03258350