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Inhibition of bacterial growth by Maillard reaction products
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1983 (engelsk)Inngår i: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 31, nr 5, s. 1043-1047Artikkel i tidsskrift (Fagfellevurdert)
Abstract [en]

Maillard reaction products (MRP) were obtained by refluxing solutions containing either arginine and xylose (AX) or histidine and glucose (HG). The solutions were tested either unfractionated or partly purified by dialysis through a Spectra/Por (R)-6 membrane with a molecular weight cutoff at 1000. The bacteria tested were both pathogenic and spoilage bacteria frequently found in food. The effects of the AX and HG added were assessed on the basis of the growth curves and the MIC (minimum inhibitory concentration) values recorded. The MIC values obtained show that the inhibitory effect of MRP is dependent on the type of MRP and type of bacteria used. As can be seen from the growth curves, the lag phase of the growth was prolonged with increased concentrations of MRP. The results of the dialysis show that the high molecular weight fraction (Mr ?1000) was more inhibitory than the low molecular weight fraction (Mr ?1000) when tested with Bacillus subtilis, Escherichia coli, and Staphylococcus aureus. The MRP used in this study have in other studies been shown to possess a high antioxidative effect. © 1983 American Chemical Society.

sted, utgiver, år, opplag, sider
1983. Vol. 31, nr 5, s. 1043-1047
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8813OAI: oai:DiVA.org:ri-8813DiVA, id: diva2:966686
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2020-12-01bibliografisk kontrollert

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