Suppression on the mutagenicity of 4-nitroquinoline-N-oxide by the methanol extracts of soybean koji prepared with various filamentous fungi

International Journal of Food Microbiology

Volumn 110, Issue 1, 2006, Pages 19-23

  Lin, Chia Hung ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

4 nitroquinoline N oxide; Antimutagenicity; Mutagenicity; Soybean koji; Toxicity

Indexed keywords

4 NITROQUINOLINE 1 OXIDE; ANTIMUTAGENIC AGENT; METHANOL; SOYBEAN KOJI EXTRACT; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; CONTROLLED STUDY; DOSE RESPONSE; FERMENTATION; FUNGUS CULTURE; MUTAGENICITY; NONHUMAN; RHIZOPUS; SALMONELLA TYPHIMURIUM; SOYBEAN; TEMPERATURE DEPENDENCE;

4-NITROQUINOLINE-1-OXIDE; ASPERGILLUS; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; MUTAGENICITY TESTS; MUTAGENS; RHIZOPUS; SOY FOODS; SPECIES SPECIFICITY; TEMPERATURE;

ACTINOMUCOR; ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; ASPERGILLUS SOJAE; FUNGI; GLYCINE MAX; RHIZOPUS; SALMONELLA TYPHIMURIUM;

EID: 33745864849     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.032     Document Type: Article

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