Dufossé L, Mabon P, Binet A
Laboratoire de Microbiologie Appliquée, LUMAQ, IUP Innovation en Industries Alimentaires, Quimper, France.
J Dairy Sci. 2001 Feb;84(2):354-60. doi: 10.3168/jds.S0022-0302(01)74484-0.
Brevibacterium linens is a major component of red-smear cheese microflora and imparts color to the cheese rind. The present study was done to evaluate carotenoid contents in 29 strains of this bacterium and to relate the color of the strains to the carotenoids present. A spectrocolorimeter was used to determine the color, and the carotenoid contents were determined by spectrophotorimetric measurement at 450 nm. Regression analysis was carried out on the color values a*, b*, and C* to determine which color value could be used to express the contents of carotenoids in B. linens biomass. The C* color value appeared to be the best estimate for correlation.
亚麻短杆菌是红涂抹奶酪微生物群落的主要组成部分，并赋予奶酪外皮颜色。本研究旨在评估该细菌29个菌株中的类胡萝卜素含量，并将菌株颜色与所存在的类胡萝卜素联系起来。使用分光色差计测定颜色，通过在450nm处的分光光度测量来测定类胡萝卜素含量。对颜色值a*、b和C进行回归分析，以确定哪个颜色值可用于表示亚麻短杆菌生物质中的类胡萝卜素含量。C*颜色值似乎是相关性的最佳估计值。
