Assessment of the coloring strength of Brevibacterium linens strains:: Spectrocolorimetry versus total carotenoid extraction/quantification

被引：26

作者：

Dufossé, L ^{[1
]}

Mabon, P ^{[1
]}

Binet, A ^{[1
]}

机构：

[1] IUP Innovat Ind Alimentaires, LUMAQ, Appl Microbiol Lab, EA 2651, F-29000 Quimper, France

来源：

JOURNAL OF DAIRY SCIENCE | 2001年 / 84卷 / 02期

关键词：

color; Brevibacterium linens; carotenoid; spectrocolorimetry;

D O I：

10.3168/jds.S0022-0302(01)74484-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Brevibacteriun linens is a major component of red-smear cheese microflora and imparts color to the cheese rind. The present study was done to evaluate carotenoid contents in 29 strains of this bacterium and to relate the color of the strains to the carotenoids present. A spectrocolorimeter was used to determine the color, and the carotenoid contents were determined by spectrophotorimetric measurement at 450 nm. Regression analysis was carried out on the color values a*, b*, and C* to determine which color value could be used to express the contents of carotenoids in B. linens biomass. The C* color value appeared to be the best estimate for correlation.

引用

页码：354 / 360

页数：7

共 28 条

[11]

deGuevara RGL, 1996, J AGR FOOD CHEM, V44, P2049, DOI 10.1021/jf950465m

[12] Objective measurement of veal color for classification purposes [J].

Denoyelle, C ;

Berny, F .

MEAT SCIENCE, 1999, 53 (03) :203-209

[13]

DUPRE C, 1992, OCEANIS S D, V18, P177

[14] Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium linens as evaluated in situ on soft cheese [J].

Eppert, I ;

ValdesStauber, N ;

Gotz, H ;

Busse, M ;

Scherer, S .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1997, 63 (12) :4812-4817

[15] Production of carotenoids by Brevibacterium linens:: variation among strains, kinetic aspects and HPLC profiles [J].

Guyomarc'h, F ;

Binet, A ;

Dufossé, L .

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2000, 24 (01) :64-70

[16]

HUTCHINGS JB, 1994, FOOD COLOUR APPEARAN, P199

[17]

HUTCHINGS JB, 1994, FOOD COLOUR APPEARAN, P238

[18] ASTAXANTHIN FROM MICROBIAL SOURCES [J].

JOHNSON, EA ;

AN, GH .

CRITICAL REVIEWS IN BIOTECHNOLOGY, 1991, 11 (04) :297-326

[19] TAXONOMICALLY SIGNIFICANT COLOR CHANGES IN BREVIBACTERIUM-LINENS PROBABLY ASSOCIATED WITH A CAROTENOID-LIKE PIGMENT [J].

JONES, D ;

WATKINS, J ;

ERICKSON, SK .

JOURNAL OF GENERAL MICROBIOLOGY, 1973, 77 (JUL) :145-150

[20] INVESTIGATIONS ON METABOLITES OF MICROORGANISMS .24. THE PIGMENTS OF BREVIBACTERIUM-LINENS - AROMATIC CAROTENOIDS [J].

KOHL, W ;

ACHENBACH, H ;

REICHENBACH, H .

PHYTOCHEMISTRY, 1983, 22 (01) :207-210

← 1 2 3 →