Influence of the Maillard Reaction Products on Some Bacteria of the Intestinal Flora

Abstract

Summary 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.