Bacterial mutagenicity of terasi and antimutagenicity of Indonesian jasmine tea against terasi

Terasi, a traditional fermented product of Indonesia was evaluated by Salmonella mutagenesis assay. The higher the heating temperature and the longer the heating time, the more mutagenicity observed in both terasi and its starter, and the highest mutagenic activity was shown by heating each of them at 100 °C for 60 min. Terasi starter has stronger mutagenic properties as compared to terasi. Indonesian jasmine tea, which is a yellow tea, was examined for its antimutagenic properties against mutagenic terasi. Tea component presented in fraction C (water soluble, chloroform and ethyl acetate insoluble fraction) as well as in fraction D (water soluble, chloroform, ethyl acetate and n-butanol insoluble fraction) were found to suppress the mutagenicities exerted by heated terasi and heated terasi starter. Yet, the tea components presented in fraction E (chloroform soluble fraction) were found to enhance the mutagenicity of terasi.