INFLUENCE OF MAILLARD REACTION PRODUCTS ON SOME BACTERIA OF INTESTINAL FLORA

被引：30

作者：

JEMMALI, M

机构：

[1] Laboratoire de Microbiologie de la Station de Biochimie et Physico-Chimie des Cereales de l' I.N.R.A, Paris

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1969年 / 32卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1969.tb00959.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：

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. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：151 / &

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