Effect of Maillard reaction products on the growth of selected food‐poisoning micro‐organisms

The activity of the Maillard reaction products (MRP) prepared by heating (15 h at 90°C) a solution of 1·71 mol/l glucose and 2·05 mol/l glycine at pH values 6·0 and 8·8, against food‐poisoning micro‐organisms, including Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Salmonella enteritidis and Aeromonas hydrophila, was investigated. High and low pH MRPs strongly inhibited A. hydrophila, whereas Staph. aureus and L. monocytogenes were slightly inhibited by the high pH MRPs only and Salmonella strains were resistant to both.

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