Inhibition of bacteria by lactulose preparations.
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.
Huhtanen
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Eastern Regional Research Center, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Philadelphia, Pennsylvania 19118.
Parrish
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Hicks
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