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Characterization of Brevibacterium linens pigmentation using spectrocolorimetry
F Guyomarc'h1, A Binet, L Dufossé
1Laboratoire de Microbiologie Appliqueé, LUMAQ E.A. 26.51, Université de Bretagne Occidentale, I.U.P. Innovation en Industries Alimentaires, Quimper, France.
International Journal of Food Microbiology
|June 27, 2000
Summary
Spectrocolorimetry quantified Brevibacterium linens pigmentation, revealing all strains exhibit orange hues. Light exposure significantly impacts pigmentation, leading to three distinct strain behaviors.
Area of Science:
- Microbiology
- Color Science
- Biotechnology
Background:
- Brevibacterium linens is known for its distinctive orange pigmentation, crucial in food fermentations.
- Understanding the factors influencing this pigmentation is key to controlling its sensory properties.
Purpose of the Study:
- To quantitatively evaluate Brevibacterium linens pigmentation using spectrocolorimetry.
- To investigate the influence of light exposure on the pigmentation of B. linens strains.
Main Methods:
- Utilized the L*a*b* colorimetric system to measure color coordinates of 23 B. linens strains grown on agar.
- Assessed pigmentation changes under light exposure versus dark storage conditions.
Main Results:
- All 23 B. linens strains displayed orange coloration with a consistent hue of 66 degrees.
- Three distinct groups of strains emerged based on their differential responses to light and dark conditions regarding pigmentation.
Conclusions:
- Spectrocolorimetry provides a robust method for quantifying B. linens pigmentation.
- Light exposure is a significant environmental factor modulating the pigmentation of B. linens, leading to varied strain-specific responses.