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

概要

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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 Salmonella typhimurium 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.
社団法人日本畜産学会の論文
1998-04-25