Carotenoids from the ripening bacterium Brevibacterium linens impart color to the rind of the French cheese, Fourme de Montbrison (PDO)

Abstract

Rind color of some high-value PDO cheeses is related to the presence of carotenoids, but little is known about the structure of the pigmented compounds and their origin. Our objective was to describe the carotenoids extracted from the rind of a French cheese, Fourme de Montbrison, and to compare them with the pigments produced by a bacterial strain used as an adjunct culture in the cheese ripening process. Eleven carotenoids were detected in the cheese rinds or in the biomass of Brevibacterium linens. Most of the carotenoids from the rinds belonged to the aryl (aromatic) carotenoid family, including hydroxylated and non-hydroxylated isorenieratene. Chlorobactene, a carotenoid rarely found in food products, was also detected. Agelaxanthin A was identified in the cheese rinds as well as in the B. linens biomass. Occurrence of this compound was previously described in only one scientific publication, where it was isolated from the sponge Agela schmidtii.

Graphical Abstract

Keywords:

• aryl carotenoid
• agelaxanthin
• isorenieratene
• chlorobactene
• cheese rind color
• Brevibacterium linens
• HPLC-PDA-IT-TOF/MS

Acknowledgements

Laurent Dufossé would like to thank the six companies and cheese makers who are using their know-how to maintain ongoing traditions in the French cheese landscape through the production of Fourme de Montbrison PDO cheese: la Ferme Plagne, Champas, 42990 Sauvain; la Fromagerie de la Tarine, 42940 Saint-Bonnet-le-Courreau; la Fromagerie des Hautes Chaumes, 42990 Sauvain; La Griotte, 42990 Sauvain; l’Entreprise Laitière de Sauvain, 42990 Sauvain; and la Société Fromagère de Saint Bonnet le Pont de la Pierre, 42940 Saint-Bonnet-le-Courreau. The authors are thankful to Shimadzu and Merck Life Science Corporations for their continuous support.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by grants from the Conseil Régional de La Réunion, Reunion Island, France (grant numbers ‘COLORMAR RUN110356’ and ‘Arômes et colorants microbiens RUN003261’).