Abstract
Fairly typical Maillard-type reaction products were obtained from the lysine-lactose browning system. These substances gave positive ninhy-drin (17), orcinol (16) and LOWRY (19) reactions and fraction D1, P1 and P3 showed fairly higher sugar content. Fractions D, and P1 contain 22.4 and 21.8% of sugar, respectively. Fractions D1 and P1 yielded 6.95 and 9.44% of free lysine, respectively, i. e. this corresponded to 25 and 24% of their original total nitrogen levels. A preliminary in vitro test of the fractions (P1 and P3) using M. tuberculosis H37Pv suggests some growth stimulation properties.
