Effects of Heated Glucose-fructose-glutamic Acid Solutions on the Growth ofBacillus stearothermophilus

The effects of Maillard reaction products, obtained from glucose- fructose-glutamic acid aqueous solutions by modulating heating time, temperature and pH, according a three-factor five-level central composite design, were studied on the growth ofBacillus stearothermophilus. The solutions, added to the incubation medium after heating, had stimulating or inhibiting effects on microbial growth depending on their degree of browning. In particular the inhibiting effect of the Maillard reaction products onBacillus stearothermophiluswas strictly related to their redox potential.