書誌事項
- タイトル別名
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- Antimutagenicity of Milk Cultured with Lactic Acid Bacteria Against the Heated Solution of Cysteine-Glucose
- Antimutagenicity of Milk Cultured with
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説明
Mutagenic activity produced by heating glucose with different individual amino acid at 120°C for 30min was evaluated with the Salmonella assay. Among the 5 kinds of amino acids tested, the browned solution of cysteine with glucose induced the highest number of revertants of SD510 strain, Salmonella typhimurium TA98 streptomycin-dependent strain. Dose response of the browned solution showed a dose-related mutagenicity, and heating the cysteine-glucose solution at 121°C up to 30min linearly increased the number of revenants per plate. All the milk cultured with lactic acid bacteria, isolated from "dadih", an Indonesian traditional fermented milk, displayed antimutagenic properties towards the browned solution. Among the cultured milk samples, milk cultured with Lactobacillus casei subsp. casei R-52 showed the highest inhibition of 59.0%.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 67 (12), 1076-1081, 1996
公益社団法人 日本畜産学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390001205196947968
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- NII論文ID
- 10024585351
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 4107390
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
