Mutagenit tspr fung industriell verwendeterP. camemberti- undP. roqueforti-St mme
- 1 May 1984
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 178 (5) , 351-355
- https://doi.org/10.1007/bf01042226
Abstract
Summary We tested the mutagenic potential of crude extracts of 18 strains ofPenicillium camemberti- and 6 strains ofP. roqueforti, which are used commercially in the production of mould ripened cheese in Switzerland. No mutagenic activity could be detected in any of the extracts. Roquefortine, a mycotoxin ofP. roqueforti, often found in Blue cheese, was negative in the Amestest. The results obtained do not lead reasons for experting undesired long term effects from the consumption of mould ripened cheese.This publication has 7 references indexed in Scilit:
- Toxins of Penicillium Species Used in Cheese ManufactureJournal of Food Protection, 1981
- Mutagenicity of the mycotoxin botryodiplodin in the salmonella typhimurium/microsomal activation testEnvironmental Mutagenesis, 1981
- Analysis of blue cheese for roquefortine and other alkaloids from Penicillium roquefortiJournal of Agricultural and Food Chemistry, 1976
- Detection of carcinogens as mutagens in the Salmonella/microsome test: assay of 300 chemicals: discussion.Proceedings of the National Academy of Sciences, 1976
- Roquefortine and isofumigaclavine A, metabolites fromPenicillium roquefortiCellular and Molecular Life Sciences, 1976
- Detection of carcinogens as mutagens in the Salmonella/microsome test: assay of 300 chemicals.Proceedings of the National Academy of Sciences, 1975