Production of carotenoids by Arthrobacter arilaitensis strains isolated from smear-ripened cheeses

Abstract : Arthrobacter arilaitensis is one of the major microorganisms responsible for the coloration of cheese surface, particularly in smear-ripened cheeses. This study investigated the occurrence of pigment synthesis among A. arilaitensis strains in several aspects covering (1) UV-Vis absorption spectra and HPLC chromatograms of pigment extracts, (2) diversity of pigment production among strains, (3) influence of light on the production of pigment, and (4) kinetic of pigment synthesis. Based on absorption spectra and HPLC analysis, the 14 A. arilaitensis strains studied could be divided into two groups depending on their ability to produce carotenoids, carotenoid-producing, and nonpigmented strains. The methanolic extracts prepared from eight carotenoid-producing strains contained at least four carotenoids represented mainly as polar molecules. The diversity of pigment concentrations among these strains was low, with carotenoids ranging from 0.40 to 0.76 mg L−1 culture and specific productivities from 0.14 to 0.25 mg pigment per g dry biomass, under light condition. When cultivating these A. arilaitensis strains under darkness condition, carotenoid biosynthesis was lower within a 0.17–0.25 mg L−1 range. The pigment production time curve of a representative colored A. arilaitensis strain displayed a sigmoid shape which paralleled cell growth, probably indicating a growth-associated pigmentation.
Type de document :
Article dans une revue
FEMS Microbiology Letters, Wiley-Blackwell, 2014, 360 (2), pp.174--181. 〈10.1111/1574-6968.12603〉
Domaine :
Liste complète des métadonnées

http://hal.univ-reunion.fr/hal-01188106
Contributeur : Claire Tessier <>
Soumis le : vendredi 28 août 2015 - 15:06:04
Dernière modification le : vendredi 14 septembre 2018 - 08:16:41

Lien texte intégral

Identifiants

Collections

Citation

Nuthathai Sutthiwong, Laurent Dufossé. Production of carotenoids by Arthrobacter arilaitensis strains isolated from smear-ripened cheeses. FEMS Microbiology Letters, Wiley-Blackwell, 2014, 360 (2), pp.174--181. 〈10.1111/1574-6968.12603〉. 〈hal-01188106〉

Partager

Métriques

Consultations de la notice

65