First isolation of Brevibacterium sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese |
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| Authors: | Patrick Galaup Nuthathai Sutthiwong Marie‐Noëlle Leclercq‐Perlat Alain Valla Yanis Caro Mireille Fouillaud Fabienne Guérard Laurent Dufossé |
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| Affiliation: | 1. Laboratoire ANTiOX, Université de Bretagne Occidentale, P?le Universitaire Pierre‐Jakez Hélias, Créac'h Gwen, Quimper, France;2. Agricultural Technology Department, Thailand Institute of Scientific and Technological Research, Pathum Thani, Thailand;3. Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Université de La Réunion, ESIROI Agroalimentaire, Parc Technologique, Sainte‐Clotilde, Ile de La Réunion, France;4. INRA UMR 782 5. Génie et Microbiologie des Procédés Alimentaires, Thiverval‐Grignon, France;6. CNRS FRE 2125, Chimie et Biologie des Substances Naturelles, Quimper, France;7. Université Européenne de Bretagne, Institut Universitaire Européen de la Mer, Technop?le Brest‐Iroise, Plouzané, France |
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| 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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| Keywords: |
Brevibacterium linens
carotenoid isorenieratene cheese rind colour |
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