Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens
作者： Wafa Masoud , Mogens Jakobsen
DOI: 10.1016/S0958-6946(02)00147-4
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摘要: Abstract The influence of pH, NaCl and three strains Debaryomyces hansenii (MD02, MD06 D18335) on the intensity pigmentation produced by four coryneform bacteria was investigated. Two Brevibacterium linens (BL1 BL3) producing an orange-reddish pigment, one strain (BL2) Corynebacterium flavescens a yellow pigment were studied. A complete factorial design comprising combination parameters: pH (5.6, 6.0, 7.0), (0%, 4.0% 8.0% (w/v)) D. conducted cheese agar. significant effect production observed. strongest seen at 7.0, highest value examined. decreased 6.0 even more 5.6. (w/v) stronger than when not added. At 5.6 only observed had colour differences between obtained for MD02.
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