Inhibition of Bacteria by Lactulose Preparations
- 1 July 1980
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 40 (1) , 171-173
- https://doi.org/10.1128/aem.40.1.171-173.1980
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.This publication has 5 references indexed in Scilit:
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