title: Inhibition of bacteria by lactulose preparations.
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.
authors.affiliation: Eastern Regional Research Center, Agricultural Research, Science and Education Administration, U.S. Department of Agriculture, Philadelphia, Pennsylvania 19118.
authors.forename: C N
authors.initials: CN
authors.lastname: Huhtanen
authors.forename: F W
authors.initials: FW
authors.lastname: Parrish
authors.forename: K B
authors.initials: KB
authors.lastname: Hicks