Next Article in Journal
Bread Enrichment with Oilseeds. A Review
Previous Article in Journal
Contribution of Chemical Modifications and Conformational Epitopes to IgE Binding by Ara h 3
Previous Article in Special Issue
Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
Article Menu
Issue 11 (November) cover image

Export Article

Open AccessFeature PaperArticle
Foods 2018, 7(11), 190; https://doi.org/10.3390/foods7110190

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

1
The Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research, Technopolis 35 Mu 3, Klong Ha, Klong Luang, Pathum Thani 12120, Thailand
2
Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), Université de La Réunion, ESIROI Département Agroalimentaire, Parc Technologique, 2 rue Joseph Wetzell, F-97490 Sainte-Clotilde, Ile de La Réunion, France
*
Author to whom correspondence should be addressed.
Received: 3 October 2018 / Revised: 15 November 2018 / Accepted: 15 November 2018 / Published: 19 November 2018
Full-Text   |   PDF [5157 KB, uploaded 19 November 2018]   |  

Abstract

Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with the use of spectrocolorimetry—the influence of pH, NaCl, and deacidifying yeasts on the pigmentation of Arthrobacter arilaitensis biofilms. Three types of cheese-based (curd) solid media were prepared by using different deacidification methods: (i) chemical deacidification by NaOH (CMNaOH); (ii) biological deacidification by the yeast strain Debaryomyces hansenii 304 (CMDh304); and (iii) biological deacidification by the yeast strain Kluyveromyces marxianus 44 (CMKm44). Each medium was prepared with initial pH values of 5.8, 7.0, and 7.5. After pasteurization, agar was incorporated and NaCl was added in varying concentrations (0%, 2%, 4%, and 8% (w/v)). A. arilaitensis Po102 was then inoculated on the so prepared “solid-curd” media, and incubated at 12 °C under light conditions for 28 days. According to the data obtained by spectrocolorimetry in the Compagnie Internationale de l’Eclairage (CIE) L*a*b* color system, all controlled factors appeared to affect the pigments produced by the A. arilaitensis strain. NaCl content in the media showed distinct inhibitory effects on the development of color by this strain when the initial pH was at 5.8. By contrast, when the initial pH of the media was higher (7.0, 7.5), only the highest concentration of NaCl (8%) had this effect, while the coloring capacity of this bacterial species was always higher when D. hansenii 304 was used for deacidification compared to K. marxianus 44. View Full-Text
Keywords: Arthrobacter arilaitensis; coloration; pigmentation; ripened cheese; spectrocolorimetry Arthrobacter arilaitensis; coloration; pigmentation; ripened cheese; spectrocolorimetry
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Sutthiwong, N.; Fouillaud, M.; Dufossé, L. 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. Foods 2018, 7, 190.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top