臭豆腐是我國頗具鄉土風味的發酵食品，很受一般消費大眾的喜愛。市面上的臭豆腐發酵過程採用傳統開放式製造，菌相複雜，品質不易控制。食品工業發展研究所由台灣各地收集臭豆腐浸漬液樣品，經純化分離後篩選出發酵臭豆腐的優良菌株，成功的開發出利用純菌發酵之臭豆腐技術。為進行其安全性評估，本研究進一步測試浸漬臭豆腐之臭滷水和發酵菌株之致突變性，所採用的測試方法有二︰分別為安氏試驗法及人類淋巴母細胞TK 6致突變試驗。結果顯示，在安氏試驗方面不論是否添加大鼠肝臟萃取液，菌體在107以下的濃度及臭滷水10 倍以上稀釋的劑量，皆對安氏測試菌株Salmonella typhimurium TA98與TA100不具有致突變性。同樣在此劑量下，測試樣品對於人類的TK6細胞也沒有發現有致突變的結果。

Stinky tofu, a popular fermented food in Taiwan and South China, is conventionally made by open-type natural fermentation in which
the product quality is not easily controlled. The Food Industry Research and Development Institute (FIRDI) in Taiwan has attempted to isolate
the major fermenting strains from stinky brine in order to produce stinky tofu that is sanitary and ensure its quality. This study investigated
the mutagenicities of isolated fermenting strains and their fermented brine for stinky tofu by two assays: (I) Ames test and (II) mutation
assay with human lymphoblast TK6 cells. In the Ames test, the number of revertants of Salmonella typhimurium TA98 and TA100 was
at the same levels under the dose of fermenting strain lysates (107 cfu/ plate) and 10-fold dilution of the fermented brine compared with the
respective control. In the mutation assay with TK6 cells, the same samples were tested and the mutant frequencies were comparable to the
respective control. Experimental results provided no evidence of mutagenic activity attributed to the tested materials.