Sandra HELINCK

Identifiants chercheurs

IdHAL :

sandra-helinck

ORCID :

0000-0002-6881-3601

Présentation

Publications

Article dans une revue (24)

Pink discoloration defects associated with microbial structure and metabolome changes in commercial bloomy cheeses Françoise Irlinger,Christine Keribin,Anne-Sophie Sarthou,Béatrice Laroche,Sandra Helinck International Journal of Food Microbiology, 2025, 442, pp.111363. ⟨10.1016/j.ijfoodmicro.2025.111363⟩ Article dans une revue hal-05193253v1
Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity Anna Grizon,Sébastien Theil,Sandra Helinck,Pauline Gerber,Pascal Bonnarmeet al. Microorganisms, 2024, 12 (3), pp.512. ⟨10.3390/microorganisms12030512⟩ Article dans une revue hal-04511782v1
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 Helincket al. Frontiers in Microbiology, 2023, 14, pp.1245510. ⟨10.3389/fmicb.2023.1245510⟩ Article dans une revue hal-04271384v1
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 Helincket al. Foods, 2020, 9 (3), pp.349. ⟨10.3390/foods9030349⟩ Article dans une revue hal-03657879v1
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 Sarthouet al. Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩ Article dans une revue 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 Bonnarmeet al. Journal of Dairy Science, 2016, 99 (4), pp.2502-2511. ⟨10.3168/jds.2015-10502⟩ Article dans une revue 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⟩ Article dans une revue (article de synthèse) hal-01535274v1
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⟩ Article dans une revue hal-01003319v1
Behavior of Escherichia coli O26:H11 in the presence of Hafnia alvei in a model cheese ecosystem Céline Delbès,Stéphane S. Miszczycha,Sarah S. Ganet,Sandra S. Hélinck,Philippe P. Veisseireet al. International Journal of Food Microbiology, 2013, 160 (3), pp.212-218. ⟨10.1016/j.ijfoodmicro.2012.10.019⟩ Article dans une revue istex hal-01000820v1
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 Delbès,Sylvie S. Pochet,Sandra S. Hélinck,Philippe P. Veisseire,Cécile C. Bordet al. Food Microbiology, 2012, 30 (1), pp.74-82. ⟨10.1016/j.fm.2011.12.008⟩ Article dans une revue hal-01000609v1
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 Delbès,Marie-Christine M.-C. Montelet al. International Journal of Food Microbiology, 2012, 153 (3), pp.332-338. ⟨10.1016/j.ijfoodmicro.2011.11.022⟩ Article dans une revue istex hal-01001503v1
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⟩ Article dans une revue istex 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 Irlingeret al. Journal of Applied Microbiology, 2009, 107 (4), pp.1404-1413. ⟨10.1111/j.1365-2672.2009.04315.x⟩ Article dans une revue 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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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⟩ Article dans une revue 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⟩ Article dans une revue 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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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⟩ Article dans une revue hal-03327867v1
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 Article dans une revue hal-02693094v1
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 Article dans une revue hal-02686241v1
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

Communication dans un congrès (6)

Top-down and bottom-up ecological engineering for the selection of autochthonous ferments for cheese production Chloé Gapp,Anna Grizon,Alexis Dijamentiuk,Cecile Mangavel,Cécile Callonet al. Microbiomes Solutions, Pôle d'Excellence Microbiologie Industrie Innovation, Dec 2025, Aurillac, France Communication dans un congrès hal-05555180v1
Conservation des aliments par l’utilisation de cultures protectrices : apprentissage par le jeu sérieux « Fast & Ferments » Margot Schlusselhuber,Amina Bazin,Damien Leroy,Nicolas Habonneau,Sandra Helincket al. 19e congrès national de la SFM « Bienvenue chez les Microbes", SFM, Oct 2024, Lille, France Communication dans un congrès hal-04770074v1
Effect of NaCl reduction or partial substitution with KCl on the microbiological, biochemical and sensory characteristics of Reblochon-type and Camembert-type cheeses Sandra Helinck Twenty-fourth Conference on Food Microbiology, Belgian Society for Food Microbiology, Oct 2019, Bruxelles, Belgium Communication dans un congrès hal-04469511v1
The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese Sandra Hélinck,Eric Dugat-Bony,Sebastien Fraud,Nadège Bel,Sarah Chuzevilleet al. Microbial Spoilers in Food 2017, Jun 2017, Quimper, France Communication dans un congrès hal-01572164v1
Benefits and risks of gram negative bacteria within complex microbial consortia in model semi-hard cheese Céline Delbès,Emmanuel Coton,Monika Coton,S. Ganet,Stéphane Miszczychaet al. 22. International ICFMH Symposium, FoodMicro 2010, Aug 2010, Copenhague, Denmark. p.14 Communication dans un congrès hal-01195436v1
Interactions de bactéries à gram négatif dans un écosystème microbien complexe de fromage à pâte pressée non cuite Céline Delbès,E. Coton,M. Coton,S. Helinck,Francoise Irlingeret al. Journées des microbiologistes de l'INRA, May 2010, Poitiers, France Communication dans un congrès hal-01195442v1

Poster de conférence (6)

Ecodesign of integrated packaging and distribution systems ensuring the quality and safety of fortified infant flours Mirantsoa Andriamahefa,Sandra Domenek,Gwenola Yannou-Le Bris,Sandra Helinck,Marie-Noëlle Maillard ILSI - 8th International Symposium on Food Packaging, Apr 2025, Dubrovnik, Croatia Poster de conférence hal-05186126v1
Ecodesign of Sustainable Packaging Systems for Fortified Infant Flours in Tropical Environments Mirantsoa Andriamahefa,Sandra Domenek,Gwenola Yannou-Le Bris,Juliana Serna-Rodas,Sandra Helincket al. EFFOST 2025 “Fostering the Transition to Sustainable Food Systems: Embracing Novelty and Overcoming Challenges”., Nov 2025, Porto, France Poster de conférence hal-05436690v1
Development of biodegradable packaging ensuring quality and safety of infant food powders distributed in Madagascar Mirantsoa Andriamahefa,Melissa Bedon Gomez,Paola Cratchley Soto,Sandra Helinck,Marie-Noëlle Maillardet al. 1st International Congres on Food and Environmental Sciences ICFES 24', Jan 2024, Meknès, Maroc, Morocco Poster de conférence hal-04435411v1
Genetic and functional diversity of Streptococcus thermophilus strains isolated from Saint-Nectaire PDO cheese area Anna Grizon,Sébastien Theil,Cécile Callon,Pauline Gerber,Eric Dugat-Bonyet al. First forum on Fermented Foods, May 2023, Lyon, France Poster de conférence hal-04862920v1
Functional characterization of thermophilic lactic acid bacteria isolated from Saint-Nectaire cheese PDO area Anna Grizon,Pascal Bonnarme,Cécile Callon,Eric Dugat-Bony,Sandra Helincket al. Journée de l'école doctorale SVSAE, Université Clermont-Auvergne, May 2022, Clermont-Ferrand, France Poster de conférence hal-04862890v1
Reduction / substitution of sodium chloride in cheese: impact on the development of the technological flora and the potential of implantation of spoilers Sandra Helinck,Eric Dugat-Bony,Nadège Bel,Angélique Pulli,Sébastien Fraudet al. The 10th Cheese Symposium (2018), Apr 2018, Rennes, France Poster de conférence hal-04416787v1

Chapitre d'ouvrage (3)

Les bactéries lactiques non acidifiantes : NSLAB Francoise Irlinger,Sandra Helinck Le Fromage - 4ème Édition, 2018 Chapitre d'ouvrage hal-04413107v1
Secondary and adjunct cultures Francoise Irlinger,Sandra Hélinck,Jean-Luc Jany Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, pp.273-300, 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00011-9⟩ Chapitre d'ouvrage 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 Chapitre d'ouvrage hal-01536573v1