Production of carotenoids byArthrobacter arilaitensisstrains 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.

Bacterial carotenoids suppressCaenorhabditis eleganssurveillance and defense of translational dysfunction

“…High resolution LC-MS analysis of a methanol extract from K. rhizophila showed a complex mixture containing at least six components with similar absorbance spectra that eluted from a reverse phase C18 column ( Figure 3A-B; See supplemental methods section). Average absorbance spectra of the elution peaks revealed absorption maxima at 414, 438 and 468 nm, which is similar to the published absorption spectra of decaprenoxanthin from Arthrobacter ) (Sutthiwong and Dufossé, 2014). For three of the elution peaks at 19, 16, and 9 min, high resolution mass spectra contained ions that were consistent with decaprenoxanthin and its mono-and di-glucosides, respectively, with mass accuracy within 2 ppm ( Figure 3C).…”

“…Caenorhabditis elegans responses to bacteria from its natural habitats. PNAS 113, E3941-E3949 Sutthiwong, N., and Dufossé, L. (2014)…”

Coproporphyrin III Produced by the Bacterium Glutamicibacter arilaitensis Binds Zinc and Is Upregulated by Fungi in Cheese Rinds

“…Other groups have characterized carotenoid pigments produced by G. arilaitensis , and other bacteria in the genus Arthrobacter (now Glutamicibacter for many species) have been shown to produce coproporphyrins ( 16 , 30 ). The addition of manganese, zinc, and cobalt has also been shown to increase pigments due to coproporphyrin III production by Arthrobacter globiformis ( 31 ).…”

“… G. arilaitensis is widespread in surface-ripened cheeses and is commonly used as a starter culture in cheese production ( 4 , 14 , 15 ). G. arilaitensis has been reported to produce desirable yellow and red-brown pigments in surface-ripened cheeses ( 14 , 16 ), but the genetic and molecular causes of pigment production by G. arilaitensis have not been previously characterized. Chemical characterization of the siderophores and other metal-chelating compounds in question is necessary to better define the biochemical basis of trace metal acquisition in cheese rinds ( 17 ).…”

The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis

“…One dominant strain of this genus that was found in cheeses is Arthrobacter arilaitensis (presently named Glutamicibacter arilaitensis —taxonomy always evolves and we choose to keep the name Arthrobacter arilaitensis in this publication, in agreement with our previous articles on color and dairy), which is present during ripening, particularly at the middle and late stages; thus, it can be assumed that A. arilaitensis , whose colonies commonly exhibit yellow color, could be one of the microorganisms that is significantly responsible for the pigmentation on cheese rind, contributing to its characteristic overall color [ 8 , 9 ]. Recently, yellow pigments produced by cheese-ripening A. arilaitensis strains were characterized as comprising eight different C50 carotenoids, mainly decaprenoxanthin [ 10 , 11 ].…”