First isolation of Brevibacterium sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese. (February 2015)

• Record Type: Journal Article
• Authors: Galaup, Patrick; Sutthiwong, Nuthathai; Leclercq‐Perlat, Marie‐Noëlle; Valla, Alain; Caro, Yanis; Fouillaud, Mireille; Guérard, Fabienne; Dufossé, Laurent
• Is Part Of: International journal of dairy technology. Volume 68:Number 1(2015:Feb.)
• Page Start: 144
• Page End: 147
• Publication Date: 2015-02
• Subjects: Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12211
• Languages: English
• ISSNs: 1364-727X

Abstract

<abstract abstract-type="main" id="idt12211-abs-0001"> <title> <x xml:space="preserve">Abstract</x> </title> <p>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 <italic>Brevibacterium linens</italic>. 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 <italic>Brevibacterium linens</italic> group at its surface. This demonstrates that, under certain conditions, the <italic>Brevibacterium linens</italic> group (<italic>Brevibacterium linens</italic> and <italic>Brevibacterium aurantiacum</italic> sp. nov.) is able to produce pigments and to colour cheeses effectively.</p> </abstract>