期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 68, 期 1, 页码 144-147出版社
WILEY
DOI: 10.1111/1471-0307.12211
关键词
Brevibacterium linens; carotenoid; isorenieratene; cheese rind; colour
资金
- ACTIA (Association de coordination technique pour l'industrie agro-alimentaire) research programmes
- French Minister of National Education, Research and Technology
- Degussa France
- four Protected Designation of Origin cheesemakers
- Conseil Regional de La Reunion, Reunion Island, France
- ACTIA (Association de coordination technique pour l'industrie agro-alimentaire) research programmes
- French Minister of National Education, Research and Technology
- Degussa France
- four Protected Designation of Origin cheesemakers
- Conseil Regional de La Reunion, Reunion Island, France
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-Pane, 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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据