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 xve-level central composite design, were studied on the growth of Bacillus stearothermophilus.
The solutions, added to the incubation medium after heating, had stimulating or inhibiting ewects on microbial growth
depending on their degree of browning. In particular the inhibiting ewect of the Maillard reaction products on Bacillus stearothermophilus
was strictly related to their redox potential.
