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Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Cynthia El Youssef , Pascal Bonnarme , Sébastien Fraud , Anne-Claire Péron , Sandra Helinck
Foods, 2020, 9 (3), pp.349. ⟨10.3390/foods9030349⟩
Journal articles hal-03657879v1
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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Eric Dugat-Bony , Pascal Bonnarme , Sébastien Fraud , Jessie Catellote , Anne-Sophie Sarthou
Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩
Journal articles hal-02349939v1

The effect of reduced sodium chloride content on the microbiological and biochemical properties of a soft surface-ripened cheese

Eric Dugat-Bony , Anne-Sophie Sarthou , Marie-Claire Perello , Gilles de Revel , Pascal Bonnarme
Journal of Dairy Science, 2016, 99 (4), pp.2502-2511. ⟨10.3168/jds.2015-10502⟩
Journal articles hal-01532552v1

Cheese rind microbial communities: diversity, composition and origin

Francoise Irlinger , Séverine Layec , Sandra Hélinck , Eric Dugat-Bony
FEMS Microbiology Letters, 2015, 362 (1), pp.1-11. ⟨10.1093/femsle/fnu015⟩
Journal articles hal-01535274v1
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Debaryomyces hansenii, Proteus vulgaris, Psychrobacter sp and Microbacterium foliorum are able to produce biogenic amines

Sandra Hélinck , Marie-Claire Perello , Pawinee Deetae , Gilles de Revel , Henry-Eric Spinnler
Dairy Science & Technology, 2013, 93 (2), pp.191 - 200. ⟨10.1007/s13594-012-0102-5⟩
Journal articles hal-01003319v1

Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem

Céline C. Delbes , Stéphane S. Miszczycha , Sarah S. Ganet , Sandra S. Hélinck , Philippe P. Veisseire
International Journal of Food Microbiology, 2013, 160 (3), pp.212-218. ⟨10.1016/j.ijfoodmicro.2012.10.019⟩
Journal articles hal-01000820v1

Ecological and aromatic impact of two Gram-negative bacteria ( Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese

Francoise F. Irlinger , Stéphane S. Ah Yuen In Yung , Anne-Sophie A.-S. Sarthou , Céline C. Delbes , Marie-Christine M.-C. Montel
International Journal of Food Microbiology, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩
Journal articles hal-01001503v1
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Impact of Gram-negative bacteria in interaction with a complex microbial consortium on biogenic amine content and sensory characteristics of an uncooked pressed cheese

Céline C. Delbes , Sylvie S. Pochet , Sandra S. Hélinck , Philippe P. Veisseire , Cécile C. Bord
Food Microbiology, 2012, 30 (1), pp.74-82. ⟨10.1016/⟩
Journal articles hal-01000609v1

Critical effect of oxygen on aroma compound production by Proteus vulgaris

Pawinee P. Deetae , Anne A. Saint-Eve Delbos , Sandra S. Hélinck
Food Chemistry, 2011, 126 (1), pp.134 - 139. ⟨10.1016/j.foodchem.2010.10.089⟩
Journal articles hal-01001437v1

Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.

P. Deetae , Jérôme Mounier , Pascal Bonnarme , H. E. Spinnler , Françoise Irlinger
Journal of Applied Microbiology, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩
Journal articles hal-00557157v1

Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium

Pawinee Deetae , Henry-Eric Spinnler , Pascal Bonnarme , Sandra Helinck
Applied Microbiology and Biotechnology, 2009, 82 (1), pp.169-177. ⟨10.1007/s00253-008-1805-7⟩
Journal articles hal-03327808v1

Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food

Sophie Landaud , Sandra Helinck , Pascal Bonnarme
Applied Microbiology and Biotechnology, 2008, 77 (6), pp.1191-1205. ⟨10.1007/s00253-007-1288-y⟩
Journal articles hal-03327815v1

Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses

Pawinee Deetae , Pascal Bonnarme , Henry Spinnler , Sandra Helinck
Applied Microbiology and Biotechnology, 2007, 76 (5), pp.1161-1171. ⟨10.1007/s00253-007-1095-5⟩
Journal articles hal-03327824v1

Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids

Sandra Helinck , Dominique Le Bars , Daniel Moreau , Mireille Yvon
Applied and Environmental Microbiology, 2004, 70 (7), pp.3855-3861. ⟨10.1128/AEM.70.7.3855-3861.2004⟩
Journal articles hal-03327423v1

Charged casein-derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis

Sandra Hélinck , P. Charbonnel , Catherine Foucaud-Scheunemann , J.C. Piard , Vincent Juillard
Journal of Applied Microbiology, 2003, 94 (5), pp.900-907. ⟨10.1046/j.1365-2672.2003.01922.x⟩
Journal articles hal-02674030v1

Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains

Catherine Tanous , Agnieszka Kieronczyk , Sandra Helinck , Emilie Chambellon , Mireille Yvon
Antonie van Leeuwenhoek, 2002, 82 (1/4), pp.271-278. ⟨10.1023/A:1020616506703⟩
Journal articles hal-03327836v1

Sulfur compound production by Geotrichum candidum from ?-methionine: importance of the transamination step

P Bonnarme , Kenza Arfi , Sandra Helinck , Mireille M. Yvon , Henri-Eric Spinnler
FEMS Microbiology Letters, 2001, 205 (2), pp.247-252. ⟨10.1016/S0378-1097(01)00485-2⟩
Journal articles hal-03327857v1

Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum

Sandra Helinck , Henri-Eric Spinnler , Sandrine Parayre , Dame-Cahagne M , Pascal Bonnarme
FEMS Microbiology Letters, 2000, 193 (2), pp.237-241. ⟨10.1016/S0378-1097(00)00488-2⟩
Journal articles hal-03327867v1

The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase

Bénédicte Flambard , Sandra Hélinck , J. Richard , Vincent Juillard
Applied and Environmental Microbiology, 1998, 64 (6), pp.1991-1996
Journal articles hal-02686241v1

Amino acid supply of Lactococcus lactis during growth in milk

Vincent Juillard , Sandra Hélinck , Bénédicte Flambard , Catherine Foucaud , J. Richard
Recent Research Developments in Microbiology, 1998, 2, pp.233-252
Journal articles hal-02693094v1

The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme

Sandra Hélinck , J. Richard , Vincent Juillard
Applied and Environmental Microbiology, 1997, 63 (6), pp.2124-2130
Journal articles hal-02686239v1

Secondary and adjunct cultures

Francoise Irlinger , Sandra Hélinck , Jean-Luc Jany
Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, 1302 p., 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00011-9⟩
Book sections hal-02791615v1

Yogurt and other fermented milks

Catherine Béal , Sandra Hélinck
Ramesh C.R., Montet, D. Microorganisms and Fermentation of Traditional Foods, CRC Press, pp.141-187, 2014, 978-1-4822-2308-8
Book sections hal-01536573v1