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

この論文にアクセスする

この論文をさがす

著者

抄録

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.

収録刊行物

  • 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

参考文献:  32件

参考文献を見るにはログインが必要です。ユーザIDをお持ちでない方は新規登録してください。

各種コード

  • NII論文ID(NAID)
    10021726373
  • NII書誌ID(NCID)
    AN00195188
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    1346907X
  • データ提供元
    CJP書誌  J-STAGE 
ページトップへ