Article
Antimutagenicity and binding of lactic acid bacteria from a Chinese cheese to mutagenic pyrolyzates.
Journal of dairy science - 1 Oct 1990
Zhang X B, Ohta Y, Hosono A
Abstract excerpt
The microbiological characteristics of Nai Ge Da, a traditional cheese in China, was investigated. The lactic acid bacteria species were identified as Streptococcus cremoris, Streptococcus lactis ssp. diacetylactis, Streptococcus faecalis, and Leuconostoc paramesenteroides, Leuconostoc dextranicum, and Leuconostoc mesenteroides. Streptococcus cremoris, and Leuconostoc paramesenteroides were the dominant strains....
Topics
- Amino Acids
- Cheese
- Food Microbiology
- Glutamates
- Glutamic Acid
- Leuconostoc
- Mutagenicity Tests
- Mutation
- Streptococcus
- Tryptophan