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

作者：Sutthiwong Nuthathai; Caro Yanis; Milhau Cathie; Valla Alain; Fouillaud Mireille; Dufosse Laurent^*

来源：Food Research International, 2014, 65: 184-192.

DOI：10.1016/j.foodres.2014.06.014

• Arthrobacter arilaitensis
• Spectrocolorimetry
• Pigmentation
• Smear-ripened cheese
• Color

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 degrees 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 14A. 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.

• 出版日期2014-11