Effect of Maillard reaction products on the growth of selected food-poisoning micro-organisms |
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| Authors: | M.L. Stecchini P. Giavedoni I. Sarais C.R. Lerici |
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| Affiliation: | Istituto di Tecnologie Alimentari, Facoltàdi Agraria, via Marangoni 97, Udine, Italy |
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| Abstract: | 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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