Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Autor: Anna Grizon, Sébastien Theil, Sandra Helinck, Pauline Gerber, Pascal Bonnarme, Christophe Chassard

Publikováno v: Microorganisms, Vol 12, Iss 3, p 512 (2024)

Investigating the diversity of a given species could give clues for the development of autochthonous starter cultures. However, few studies have focused on the intraspecies diversity of Lactobacillus delbrueckii strains, a technologically important l

Externí odkaz: https://doaj.org/article/fa408ebadc7e42f1959a4449fbf09449

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

Autor: Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck, Sophie Landaud

Publikováno v: Foods, Vol 9, Iss 3, p 349 (2020)

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldeh

Externí odkaz: https://doaj.org/article/85942c136b9c43f795e4da3585e4ee30

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Autor: Sébastien Fraud, Nadège Bel, Olivier Rué, Pascal Bonnarme, Eric Dugat-Bony, Anne-Sophie Sarthou, Jessie Catellote, Sarah Chuzeville, Valentin Loux, Sandra Helinck

Publikováno v: Food Research International
Food Research International, 2019, 125, pp.108643. ⟨10.1016/j.foodres.2019.108643⟩

Sodium reduction in the human diet is currently one of the main concerns for public health agencies and, consequently, has become a challenge for the food industries. In this study, the impact of reduced sodium chloride content (20%) or its partial s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b25d9b211934099bfe1bcea6dd712871
https://hal.archives-ouvertes.fr/hal-02349939

Secondary and adjunct cultures

Autor: Françoise Irlinger, Sandra Helinck, Jean-Luc Jany

Publikováno v: Cheese : Chemistry, Physics and Microbiology
Cheese : Chemistry, Physics and Microbiology, 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⟩

This chapter discusses the most important groups of secondary flora, the species found in cheeses, the properties used in their selection, and the form and use of these cultures as adjuncts. The secondary and adjunct cultures involved include yeasts�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1d538bb94df62a463e36f1d5a8b49c1
https://hal.inrae.fr/hal-02791615

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

Autor: Marie-Christine Montel, Sylvie Pochet, S. Ganet, Sandra Helinck, D. Thevenot, Philippe Veisseire, Stéphane D. Miszczycha, Céline Delbès-Paus

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, 2013, 160 (3), pp.212-218. ⟨10.1016/j.ijfoodmicro.2012.10.019⟩
International Journal of Food Microbiology, Elsevier, 2013, 160 (3), pp.212-218. ⟨10.1016/j.ijfoodmicro.2012.10.019⟩
International Journal of Food Microbiology, Elsevier, 2013, 160 (3), pp.212-218. 〈10.1016/j.ijfoodmicro.2012.10.019〉

This study was designed to evaluate the capacity of three Hafnia strains to inhibit the growth of an E. coli strain O26:H11 in an uncooked pressed model cheese, in the presence or absence of a microbial consortium added to mimic a cheese microbial co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c1ba24c0e5e4508ed4cf99fa7eea690
https://doi.org/10.1016/j.ijfoodmicro.2012.10.019