Hosono A
Faculty of Agriculture, Shinshu University, Japan.
Food Chem Toxicol. 1998 Sep-Oct;36(9-10):805-10. doi: 10.1016/s0278-6915(98)00040-4.
Desmutagenicity of milk cultured with Lactobacillus acidophilus strains on the mutagenicity of heated salty and sweet tauco were examined using streptomycin dependent (SD) 510 strain of Salmonella typhimurium TA98 as tester culture. Cultured milk samples widely exhibited desmutagenic effects against mutagenic heated salty and sweet tauco. Mutagenicity of heated salty tauco was inhibited by acidophilus cultured milks stronger than that of heated sweet tauco. Milk cultured with strains SBT2054, SBT0299, SBT0274, SBT10238. SBT1702, SBT10240, SBT10241 and SBT10239 showed high inhibition against the mutagenicity of both heated salty and sweet taucos. Maximum inhibition was reached after 24 hr of incubation which corresponded to stationary growth phase. Desmutagenic activities of the acidophilus cultured milks against mutagenic heated tauco were mainly attributed to the bacterial cells and also to casein of milk.
以鼠伤寒沙门氏菌TA98的链霉素依赖型（SD）510菌株作为测试培养物，检测了嗜酸乳杆菌菌株培养的牛奶对加热咸豆豉和甜豆豉致突变性的抗诱变作用。培养的牛奶样品对诱变的加热咸豆豉和甜豆豉广泛表现出抗诱变作用。嗜酸乳杆菌培养的牛奶对加热咸豆豉致突变性的抑制作用比对加热甜豆豉的抑制作用更强。用菌株SBT2054、SBT0299、SBT0274、SBT10238、SBT1702、SBT10240、SBT10241和SBT10239培养的牛奶对加热咸豆豉和甜豆豉的致突变性均表现出高度抑制。孵育24小时后达到最大抑制，这与稳定生长期相对应。嗜酸乳杆菌培养的牛奶对诱变的加热豆豉的抗诱变活性主要归因于细菌细胞，也归因于牛奶中的酪蛋白。
