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Article Dans Une Revue Journal of Dairy Research Année : 2006

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

Résumé

The growth of five bacteria isolated from red-smear cheeses, Brevibacterium aurantiacum, Corynebacterium casei, Corynebacterium variabile, Microbacterium gubbeenense and Staphylococcus saprophyticus in mixed cultures with Debaryomyces hansenii on aseptic model cheese curd at 10 and 14 degrees C was investigated. At both temperatures, C. casei and Micro. gubbeenense had a longer lag phase than C. variabile, Brevi. aurantiacum and Staph. saprophyticus. In all cultures, lactose was utilised first and was consumed more rapidly at 14 degrees C than at 10 degrees C, i.e., 6 d at 14 degrees C and 10 d at 10 degrees C. This utilisation coincided with the exponential growth of Deb. hansenii on the cheese surface. Lactate was also used as a carbon source and was totally consumed after 21 d at 14 degrees C and approximately 90% was consumed after 21 d at 10 degrees C regardless of the ripening culture. Small differences (<0.5 pH unit) in the surface-pH during ripening were noticeable between ripening cultures. Differences in the colour development of the mixed cultures with the yeast control were only noticeable after 15 d for Brevi. aurantiacum and after 21 d for the other bacteria. Regardless of the organisms tested, colour development and colour intensity were also greater at 14 degrees C than at 10 degrees C. This study has provided useful information on the growth and contribution to colour development of these bacteria on cheese.

Dates et versions

hal-02662435 , version 1 (31-05-2020)

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Jérôme Mounier, Francoise F. Irlinger, Marie Noelle Leclercq-Perlat, Anne-Sophie A.-S. Sarthou, Henry-Eric Spinnler, et al.. Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd. Journal of Dairy Research, 2006, 73 (4), pp.441-448. ⟨10.1017/S0022029906001919⟩. ⟨hal-02662435⟩
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