JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 84 No. 2 354-360
© 2001 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Dufossé, L.
Right arrow Articles by Binet, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Dufossé, L.
Right arrow Articles by Binet, A.

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

L. Dufossé 1, P. Mabon 1, and A. Binet 1

1 Laboratoire de Microbiologie Appliquée, LUMAQ, E.A. 2651, I.U.P. Innovation en Industries Alimentaires, Pôle P.J. Hélias, Creac'h Gwen, F-29000 Quimper, France

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.

Key Words: color • Brevibacterium linens • carotenoid • spectrocolorimetry

Submitted on May 1, 2000
Accepted on September 19, 2000




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
M.-N. Leclercq-Perlat, G. Corrieu, and H.-E. Spinnler
The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification
J Dairy Sci, May 1, 2004; 87(5): 1536 - 1544.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2001 by the American Dairy Science Association ®.