Premium
Influence of the Maillard Reaction Products on Some Bacteria of the Intestinal Flora
Author(s) -
Jemmali M.
Publication year - 1969
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1969.tb00959.x
Subject(s) - maillard reaction , flora (microbiology) , bacteria , escherichia coli , glycine , food science , chemistry , microbiology and biotechnology , enterobacteriaceae , biology , biochemistry , amino acid , genetics , gene
Summary Effects of the Maillard reaction products, which are obtained by heating glycine and dextrose solutions, on the cellular metabolism of some bacteria which constitute the intestinal flora were studied. Depending on the amounts present the growth rates and lag phases of the lactobacilli were increased, but growths of strains of Escherichia coli were unaffected, although their lag phases were extended.