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首页> 外文期刊>International Dairy Journal >Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens
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Surface ripened cheeses: the effects of Debaryomyces hansenii, NaCl and pH on the intensity of pigmentation produced by Brevibacterium linens and Corynebacterium flavescens

机译：表面成熟的奶酪：汉逊德巴利酵母，NaCl和pH值对短杆菌和短棒杆菌产生色素沉着强度的影响

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摘要

The influence of pH, NaCl and three strains of Debaryomyces hansenii (MD02, MD06 and D18335) on the intensity of pigmentation produced by four coryneform bacteria was investigated. Two strains of Brevibacterium linens (BL1 and BL3) producing an orange-reddish pigment, one strain of Brevibacterium linens (BL2) and Corynebacterium flavescens producing a yellow pigment were studied. A complete factorial design comprising the combination of the three parameters: pH (5.6, 6.0, and 7.0), NaCl (0%, 4.0% and 8.0% (w/v)) and the three strains of D. hansenii was conducted on a cheese agar.
机译：研究了pH，NaCl和三种汉逊德巴利酵母菌株（MD02，MD06和D18335）对四种棒状细菌产生色素沉着强度的影响。研究了两株产生橙红色颜料的短杆菌属菌株（BL1和BL3），一株产生黄色颜料的短杆菌属菌株（BL2）和黄皮棒状杆菌。一个完整的因子设计包括三个参数：pH（5.6、6.0和7.0），NaCl（0％，4.0％和8.0％（w / v））和汉氏梭菌的三个菌株。奶酪琼脂。

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