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First isolation of Brevibacterium linens (Brevibacterium aurantiacum sp. nov.) pigments in the rind of Vieux-Pané, an industrial red-smear ripened soft cheese

Patrick Galaup 1 J. Piriou Alain Valla 2 Fabienne Guérard 1 Laurent Dufossé 3, 1 
1 Laboratoire ANTiOX
2 Chimie et biologie des substances naturelles
3 LCSNSA - Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments
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Conference papers
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https://hal.univ-reunion.fr/hal-01187350
Contributor : Claire Tessier Connect in order to contact the contributor
Submitted on : Wednesday, August 26, 2015 - 3:33:16 PM
Last modification on : Tuesday, October 19, 2021 - 5:56:08 PM

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  • HAL Id : hal-01187350, version 1

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UNIV-BREST | AFRIQ | CNRS | UNIV-REUNION | LCSNSA | FST-REUNION | CHEMBIOPRO

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Patrick Galaup, J. Piriou, Alain Valla, Fabienne Guérard, Laurent Dufossé. First isolation of Brevibacterium linens (Brevibacterium aurantiacum sp. nov.) pigments in the rind of Vieux-Pané, an industrial red-smear ripened soft cheese. 5th International Congress on Pigments in Food – Pigments in Food – For Quality and Health, Aug 2008, Helsinki, Finland. pp.170--173. ⟨hal-01187350⟩

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