The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 ( Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase

Bacterial surface-ripened cheeses such as Tilsit, Brick, Limburger, Epoisses, Livarot, Munster, Reblochon, Herve or Taleggio develop a red or orange color during ripening. Color is linked to the production of pigments by bacteria growing on the surface, and Brevibacterium linens is particularly adde...

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