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First isolation of Brevibacterium sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese
Author(s) -
Galaup Patrick,
Sutthiwong Nuthathai,
LeclercqPerlat MarieNoëlle,
Valla Alain,
Caro Yanis,
Fouillaud Mireille,
Guérard Fabienne,
Dufossé Laurent
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12211
Subject(s) - brevibacterium , pigment , orange (colour) , food science , isolation (microbiology) , biology , chemistry , bacteria , microbiology and biotechnology , microorganism , genetics , organic chemistry
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.