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

@article{Hsieh2006MutagenicityAA,
  title={Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria.},
  author={Meng-Li Hsieh and Cheng-Chun Chou},
  journal={International journal of food microbiology},
  year={2006},
  volume={111 1},
  pages={43-7}
}
In this study, soymilk was first fermented with lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus) and bifidobacteria (Bifidobacterium infantis, Bifidobacterium longum) both individually and simultaneously. Mutagenicity and the suppression of fermented soymilk against the mutagenesis induced by 4-nitroquinoline-N-oxide (4-NQO), a direct-acting mutagen, and 3,2'-dimethyl-4-amino-biphenyl (DMAB), an indirect-acting mutagen, on Salmonella typhimurium TA 100, was then… CONTINUE READING