Mutagenicity and Virulence Evaluation of Lactobacillus plantarum GUO

doi:10.7506/spkx1002-6300-200923098

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 436-438.doi: 10.7506/spkx1002-6300-200923098

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Mutagenicity and Virulence Evaluation of Lactobacillus plantarum GUO

GUO Xiang1，AI Lian-zhong2，WU Yan2,3，ZHANG Hao1，CHEN Wei1，GUO Ben-heng2,*

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2. Technical Center, Bright Dairy Co. Ltd.,
Shanghai 200436, China；3. School of Agriculture and Biology, Shanghai Jiao Tong University，Shanghai 200240, China

Received:2009-08-20 Online:2009-12-01 Published:2010-12-29
Contact: GUO Ben-heng E-mail:awy7677@hotmail.com

Abstract

Abstract:

Mutagenicity and virulence of Lactobacillus plantarum GUO, a cholesterol-reducing bacterium, were evaluated by conducting Ames test and animal test, respectively. There were no statistical significances of revertant colony number between Lactobacillus plantarum GUO treated groups and the control group, with or without S9 presence, and in a group between different Lactobacillus plantarum GUO dosages, while significance were found between control and positive control group in the Ames test (P ＜ 0.05). This indicated that Lactobacillus plantarum GUO was probably of no mutagenicity. No tested SD rats had virulence reaction or died, and no statistically significant body weight changing was observed.

Key words: Lactobacillus plantarum GUO, mutagenicity, virulence, safety

CLC Number:

TS201.6

GUO Xiang1，AI Lian-zhong2，WU Yan2,3，ZHANG Hao1，CHEN Wei1，GUO Ben-heng2,*. Mutagenicity and Virulence Evaluation of Lactobacillus plantarum GUO[J]. FOOD SCIENCE, 2009, 30(23 ): 436-438.

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Mutagenicity and Virulence Evaluation of Lactobacillus plantarum GUO

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