Assessment of the coloring strength of Brevibacterium linens strains: Spectrocolorimetry versus total carotenoid extraction/quantification

Brevibacteriun linens is a major component of red-smear cheese microflora a nd 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 colo r of the strains to the carotenoids present. A spectrocolorimeter was used to determine the color, and the carotenoid contents were determined by spec trophotorimetric 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* c olor value appeared to be the best estimate for correlation.