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Antimutagenic Effects on Aflatoxin $B_1$ of Soybean Pastes Fermented by Bacillus Strains  

Lee, Eun-Ju (Manpojang Food co. Ltd.)
Lee, Hyo-Jin (Department of Applied Microbiology, Yeungnam University)
Kim, Jong-Kyu (Department of Applied Microbiology, Yeungnam University)
Publication Information
Food Science and Biotechnology / v.14, no.6, 2005 , pp. 878-880 More about this Journal
Abstract
Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.
Keywords
antimutagenicity; soybean paste; Bacillus species; aflatoxin $B_1$;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
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