Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry - Université de La Réunion Access content directly
Journal Articles Food Research International Year : 2014

Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry

Abstract

Pigmentation of a total 14 strains of Arthrobacter arilaitensis isolated from smear-ripened cheeses was evaluated using quantitative spectrocolorimetry. After 14 days of cultivation on milk ingredient-based solid medium on Petri dish, the bacterial biofilms were measured and expressed in the CIE L*a*b colorimetric system. Alignments of hue value from each experimental (a*b) pair ranged from 72.39 to 240.83° that could be statistically divided into 9 groups (P < .05). Eight strains, out of 14, presented yellow to greenish-yellow pigmented cultures. The effect of light exposure against storage in the dark was also investigated using this approach. Three groups depending on a coloration behavior affected by light were illustrated for these 14 A. arilaitensis strains e.g. positively sensitive, negatively sensitive and not sensitive to light. This study is the first one describing the color contribution of A. arilaitensis, an emerging industrial dairy bacterium, to cheese ripening.
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hal-01188104 , version 1 (28-08-2015)

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Nuthathai Sutthiwong, Yanis Caro, Cathie Milhau, Alain Valla, Mireille Fouillaud, et al.. Arthrobacter arilaitensis strains isolated from ripened cheeses: Characterization of their pigmentation using spectrocolorimetry. Food Research International, 2014, 65, Part B, pp.184--192. ⟨10.1016/j.foodres.2014.06.014⟩. ⟨hal-01188104⟩
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