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Inhibition of Bacteria by Lactulose Preparations |
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| Authors: | C. N. Huhtanen F. W. Parrish K. B. Hicks |
| Abstract: | Lactulose syrups were similar to sucrose syrups in water activity-lowering effects but were more inhibitory toward test microorganisms. Heat-treated commercial lactulose syrups were most inhibitory, whereas non-heat-treated pure lactulose was only slightly more inhibitory than sucrose. |
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