Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 31, no 5, p. 1043-1047Article in journal (Refereed)
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.

Place, publisher, year, edition, pages
1983. Vol. 31, no 5, p. 1043-1047
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8813OAI: oai:DiVA.org:ri-8813DiVA, id: diva2:966686
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

http://www.scopus.com/inward/record.url?eid=2-s2.0-0000604255&partnerID=40&md5=13b72e0604a70eb214d51be1b9e7d4e7
By organisation
SIK – Svenska livmedelsinstitutet
In the same journal
Journal of Agricultural and Food Chemistry
Food Science

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 266 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf