ANTIMUTAGENIC ACTIVITY OF CAMEMBERT CHEESE ON THE TRP-P-1-INDUCED MUTAGENICITY TO STREPTOMYCIN-DEPENDENT STRAIN SD510 OF SALMONELLA-TYPHIMURIUM TA98

Antimutagenic activity of Camembert cheese during ripening against the mutagenicity of an amino acid pyrolysate, Trp-P-l, using the streptom ycin-dependent strain (SD510) of Salmonella typhimurium TA98, was stud ied. The starter used for the manufacture of Camembert cheese consiste d of four strains of lactic acid bacteria and one strain of Penicilliu m candidum. The antimutagenicity of Camembert cheese was very high and increased during ripening. When 1% cheese suspension was used, the an timutagenicity was 19% at zero week, 36% at 1 week, 50% at 2 weeks, 60 % at 3 weeks and 64% at 4 weeks. It was difficult to correlate between the ripening time and antimutagenicity at a higher concentration. At a lower concentration, the activity was too low to study. (C) 1998 Els evier Science Ltd. All rights reserved.