Assessment of the Coloring Strength of Brevibacterium linens Strains: Spectrocolorimetry Versus Total Carotenoid Extraction/Quantification

Abstract

Brevibacterium linens is a major component of red-smear cheese microflora and imparts color to the cheese rind. The present study was done to evaluate carotenoid contents in 29 strains of this bacterium and to relate the color of the strains to the carotenoids present. A spectrocolorimeter was used to determine the color, and the carotenoid contents were determined by spectrophotorimetric measurement at 450 nm. Regression analysis was carried out on the color values a*, b*, and C* to determine which color value could be used to express the contents of carotenoids in B. linens biomass. The C* color value appeared to be the best estimate for correlation.

Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses

“…Following the publication of our Wrst papers dealing with the use of spectrocolorimetry in color development during cheese ripening (Dufossé, Mabon, & Binet, 2001;Guyomarc'h et al, 2000b), some colleagues successfully applied this technique for the demonstration of interactions within the bacteria/yeast microXora (LeclercqPerlat, Corrieu, & Spinnler, 2004;Leclercq-Perlat, Spinnler, & Corrieu, 2001;Masoud & Jakobsen, 2003). In the initial stages of ripening, yeasts such as Debaryomyces hansenii constitute a major part of the surface microXora of red-smear cheeses and contribute to ripening by assimilation of lactic acid causing an increase in pH, which enhances the growth of pigmented coryneform bacteria.…”

The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase

“…The non-photosynthetic bacterium Brevibacterium linens is orange pigmented (Dufossé, Mabon, & Binet, 2001;GuyomarcÕh, Binet, & Dufossé, 2000a). This pigmentation is due to three aromatic carotenoids (Kohl, Achenbach, & Reichenbach, 1983) 3-hydroxy-isorenieratene, and 3,3 0 -di-hydroxy-isorenieratene ( Fig.…”

Redesign, Reconstruction, and Directed Extension of the Brevibacterium linens C 40 Carotenoid Pathway in Escherichia coli

“…Interestingly, B. linens is known to synthesize aromatic ring-containing carotenoids, isorenieratene and its hydroxy derivatives (6,7,16). They are produced by seven carotenogenic enzymes expressed in B. linens: GGPP synthase CrtE, phytoene synthase CrtE, phytoene desaturase CrtI, lycopene cyclase CrtYcYd, ␤-carotene desaturase CrtU, and the cytochrome P450 (Fig.…”