EFFECT OF MAILLARD REACTION-PRODUCTS ON THE GROWTH OF SELECTED FOOD-POISONING MICROORGANISMS

被引：29

作者：

STECCHINI, ML

GIAVEDONI, P

SARAIS, I

LERICI, CR

机构：

[1] Istituto di Tecnologie Alimentari, Facoltà di Agraria, Udine

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1991年 / 13卷 / 02期

关键词：

D O I：

10.1111/j.1472-765X.1991.tb00579.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The activity of the Maillard reaction products (MRP) prepared by heating (15 h at 90-degrees-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.

引用

页码：93 / 96

页数：4

共 20 条

[1] POTENTIAL SOURCES OF AEROMONAS-HYDROPHILA [J].