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The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification

Unité Mixte de Recherche Génie et de Microbiologie des Procédés Alimentaires, F-78 850 Thiverval-Grignon, France

Corresponding author: M.-N. LecClercq-Perlat; e-mail: perlat@grignon.inra.fr.

The color of smear cheeses (Muenster) is traditionally thought to be due to the bacterial flora, e.g., Brevibacterium linens. This study was carried out to evaluate indirect effects of yeast on the color of B. linens. A 60% cheese medium was desacidified with Debaryomyces hansenii or Kluyveromyces marxianus until pH 5.8 was reached. After inactivation of the yeast and addition of agar-NaCl, B. linens was inoculated on the medium surface and incubated at 12°C from d 2 to 28. For each bacterial biofilm, color was evaluated by L*C*h° (brightness, chroma, hue angle) spectrocolorimetry. After d 14 (D. hansenii deacidification) and d 21 (K. marxianus desacidification), the color level (as a function of all 3 factors) of B. linens biofilms became maximal and remained so until d 28. Debaryomyces hansenii 304 (LGMPA) was less efficient for deacidification than K. marxianus Laf5. However, color intensity (function of chroma only) was higher when D. hansenii was used. The yeast used had an effect on the composition of the cheese medium in relation to production and consumption of metabolites during deacidification. The results concerning color are discussed with respect to this cheese medium composition.

Key Words: cheese • biofilm color • L*C*h° spectro-colorimetry • biochemical composition

Abbreviation key: ASN = acid-soluble nitrogen, DCM = decidified cheese medium (pH 5.8), YEG = yeast extract glucose broth

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