Characterization of Brevibacterium linens pigmentation using spectrocolorimetry

被引：12

作者：

Guyomarc'h, F ^{[1
]}

Binet, A ^{[1
]}

Dufossé, L ^{[1
]}

机构：

[1] Univ Bretagne Occidentale, LUMAQ, Appl Microbiol Lab, IUP Innovat Ind Alimentaires, F-29000 Quimper, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 57卷 / 03期

关键词：

Brevibacterium linens; spectrocolorimetry; pigmentation; cheese; color;

D O I：

10.1016/S0168-1605(00)00252-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Spectrocolorimetry was used for the evaluation of Brevibacterium linens pigmentation. A total of 23 strains of Brevibacterium linens, from various sources, were plated onto solid agar media and their color coordinates were measured and expressed by the L*a*b* colorimetric system. All the strains were located along a straight line with a hue of 66 degrees (orange color). The effect of light exposure versus storage in the dark was also investigated using this approach. Three groups with distinct behaviors were demonstrated for the 23 B. linens strains. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：201 / 210

页数：10

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