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.

Nuthathai Sutthiwong,Laurent Dufossé,Mireille Fouillaud

doi:10.3390/foods7110190

Nuthathai Sutthiwong, Laurent Dufossé + Show 1 more

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https://doi.org/10.3390/foods7110190

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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.

Highlights

The color of smear-ripened cheese rind is one of the major attributes determining a consumer’s purchasing decision, and it is linked with several cheese qualities, e.g., maturity, flavor, and cleanliness [1]
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
The color of cultures provided by A. arilaitensis Po102 on cheese-based solid media were prepared using different deacidification methods, i.e., (i) chemical deacidification by NaOH

Summary

Introduction

The color of smear-ripened cheese rind is one of the major attributes determining a consumer’s purchasing decision, and it is linked with several cheese qualities, e.g., maturity, flavor, and cleanliness [1]. A large number of smear-ripened cheeses are recognized by consumers through their rind’s characteristics, especially the presence of color and flavor, which depend on the relevant properties of each cheese. Due to its presence at different stages of the ripening process, the genus Arthrobacter has long been identified. 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, at the middle and late stages; it can be assumed that. Yellow pigments produced by cheese-ripening A. arilaitensis strains were characterized as comprising eight different C50 carotenoids, mainly decaprenoxanthin [10,11]

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