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Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry

Archive ouverte | Venkatachalam, Mekala | CCSD

International audience. The interest about red color in the food industry has been growing because of its wide application in variety of foods and beverages and also due to the carcinogenic and teratogenic effects o...

Characterisation of the C50 carotenoids produced by strains of the cheese-ripening bacterium Arthrobacter arilaitensis

Archive ouverte | Giuffrida, Daniele | CCSD

International audience. Pigments were extracted from cheese-ripening bacteria belonging to the species Arthrobacter arilaitensis, which plays a role in the colour of cheese. A chromatographic method was applied to c...

C50 CAROTENOIDS FROM THE CHEESE‐RIPENING BACTERIA ARTHROBACTER ARILAITENSIS

Archive ouverte | Giuffrida, Daniele | CCSD

International audience. Cheeses harbor a complex microbiota, usually a succession of different microorganisms during milk coagulation and ripening. Surface-ripened cheeses are characterized by a ripening from the ch...

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