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Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity
Anna Grizon
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Sébastien Theil
,
Sandra Helinck
,
Pauline Gerber
,
Pascal Bonnarme
Article dans une revue
hal-04511782v1
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Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area.
Anna Grizon
,
Sébastien Theil
,
Cécile Callon
,
Pauline Gerber
,
Sandra Helinck
Article dans une revue
hal-04271384v1
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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
Article dans une revue
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
Article dans une revue
hal-02349939v1
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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
Article dans une revue
hal-01532552v1
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Cheese rind microbial communities: diversity, composition and origin
Francoise Irlinger
,
Séverine Layec
,
Sandra Hélinck
,
Eric Dugat-Bony
Article dans une revue
hal-01535274v1
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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
Article dans une revue
hal-01000820v1
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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
Article dans une revue
hal-01003319v1
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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
Article dans une revue
hal-01000609v1
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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
Article dans une revue
hal-01001503v1
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Critical effect of oxygen on aroma compound production by Proteus vulgaris
Pawinee P. Deetae
,
Anne A. Saint-Eve Delbos
,
Sandra S. Hélinck
Article dans une revue
hal-01001437v1
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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
Article dans une revue
hal-00557157v1
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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
Article dans une revue
hal-03327808v1
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Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
Sophie Landaud
,
Sandra Helinck
,
Pascal Bonnarme
Article dans une revue
hal-03327815v1
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Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
Pawinee Deetae
,
Pascal Bonnarme
,
Henry Spinnler
,
Sandra Helinck
Article dans une revue
hal-03327824v1
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Ability of Thermophilic Lactic Acid Bacteria To Produce Aroma Compounds from Amino Acids
Sandra Helinck
,
Dominique Le Bars
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Daniel Moreau
,
Mireille Yvon
Article dans une revue
hal-03327423v1
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Charged casein-derived oligopeptides competitively inhibit the transport of a reporter oligopeptide by Lactococcus lactis
Sandra Hélinck
,
P. Charbonnel
,
Catherine Foucaud-Scheunemann
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J.C. Piard
,
Vincent Juillard
Article dans une revue
hal-02674030v1
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Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains
Catherine Tanous
,
Agnieszka Kieronczyk
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Sandra Helinck
,
Emilie Chambellon
,
Mireille Yvon
Article dans une revue
hal-03327836v1
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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
Article dans une revue
hal-03327857v1
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Enzymatic versus spontaneous S-methyl thioester synthesis in Geotrichum candidum
Sandra Helinck
,
Henri-Eric Spinnler
,
Sandrine Parayre
,
Dame-Cahagne M
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Pascal Bonnarme
Article dans une revue
hal-03327867v1
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The contribution of caseins to the amino acid supply for Lactococcus lactis depends on the type of cell envelope proteinase
Bénédicte Flambard
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Sandra Hélinck
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J. Richard
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Vincent Juillard
Applied and Environmental Microbiology, 1998, 64 (6), pp.1991-1996
Article dans une revue
hal-02686241v1
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Amino acid supply of Lactococcus lactis during growth in milk
Vincent Juillard
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Sandra Hélinck
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Bénédicte Flambard
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Catherine Foucaud
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J. Richard
Recent Research Developments in Microbiology, 1998, 2, pp.233-252
Article dans une revue
hal-02693094v1
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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
Article dans une revue
hal-02686239v1
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