Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria

International Journal of Food Microbiology

Volumn 111, Issue 1, 2006, Pages 43-47

  Hsieh, Meng Li ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antimutagenicity; Bifidobacteria; Fermented soymilk; Lactic acid bacteria

Indexed keywords

2',3 DIMETHYL 4 BIPHENYLAMINE; 4 NITROQUINOLINE 1 OXIDE; ANTIMUTAGENIC AGENT;

ANIMAL CELL; ARTICLE; BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM INFANTIS; CONTROLLED STUDY; FERMENTATION; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; MUTAGENICITY; NONHUMAN; SOYBEAN MILK; STREPTOCOCCUS THERMOPHILUS;

4-NITROQUINOLINE-1-OXIDE; AMINOBIPHENYL COMPOUNDS; BIFIDOBACTERIUM; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTOBACILLUS ACIDOPHILUS; MUTAGENICITY TESTS; MUTAGENS; SALMONELLA TYPHIMURIUM; SOY MILK; STREPTOCOCCUS THERMOPHILUS;

BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS; LACTOBACILLUS ACIDOPHILUS; SALMONELLA TYPHIMURIUM; STREPTOCOCCUS THERMOPHILUS;

EID: 33747062661     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.034     Document Type: Article

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