First isolation of Brevibacterium sp. pigments in the rind of an industrial red-smear-ripened soft cheese - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles International Journal of Dairy Technology Year : 2015

First isolation of Brevibacterium sp. pigments in the rind of an industrial red-smear-ripened soft cheese

Abstract

The smear-ripened soft cheeses are characterised by a surface orange-red-brown colour, which has a microbial origin. For a long time, this colouration was mainly imputed to Brevibacterium linens. However, the latest published works, based on molecular biology, have shown a minor role for this bacterium. This study shows the results obtained with an industrial cheese named Vieux-Pané, which is characterised by the presence of carotenoids from Brevibacterium linens group at its surface. This demonstrates that, under certain conditions, the Brevibacterium linens group (Brevibacterium linens and Brevibacterium aurantiacum sp. nov.) is able to produce pigments and to colour cheeses effectively.
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Dates and versions

hal-01113700 , version 1 (03-03-2016)

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Patrick Galaup, Nuthathai Sutthiwong, Marie-Noëlle Leclercq-Perlat, Alain Valla, Yanis Caro, et al.. First isolation of Brevibacterium sp. pigments in the rind of an industrial red-smear-ripened soft cheese. International Journal of Dairy Technology, 2015, 68 (1), pp.144-147. ⟨10.1111/1471-0307.12211⟩. ⟨hal-01113700⟩
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