Salmonella typhimurium TA 98 から造成されたストレプトマイシン依存株SD 510のTrp-P 1の変異原性に対する市販チーズの抗変異原性 Desmutagenicity of Commercial Cheese against the Trp-P1-induced Mutagenicity to Streptomycin-dependent Strain SD 510 of Salmonella typhimurium TA 98
Desmutagenicity of various types of commercial ripened cheese against the mutagenicity of an amino acid pyrolysate, Trp-P 1, using the streptomycin-dependent strain (SD510) of <i>Salmonella typhimurium</i> TA 98, was studied. All kinds of cheese showed high desmutagenicity and were dose-dependent. The desmutagenicity of Camembert, Blue, Emmental, Gruyère and Pont-1' Evèque cheeses using secondary starter were higher than those of Cheddar, Gouda, Edam and Parmesan cheeses using only lactic acid bacteria as starter. Especially among the cheeses tested, the desmutagenicity of Camembert and Blue cheeses showed a rapid increase with increase in the amount of cheese suspensions, and reached a maximum of 100% at 150 and 250μl of cheese suspensions, respectively.
- 日本畜産學會報 = The Japanese journal of zootechnical science
日本畜産學會報 = The Japanese journal of zootechnical science 69(4), 359-364, 1998-04-25
Japanese Society of Animal Science