Effects of Maillard reaction products on the growth of A. pernix. The Maillard reaction products (10 ml), which were obtained by incubating a mixture of d-glucose (100 mM) and l-lysine (100 mM) in a screw-cap flask at 90°C for 0 (•), 4 (▾), 8 (▪), or 16 (♦) h, were added to the base medium (90 ml) before cell inoculation. The cell growth observed without the addition of Maillard reaction products is also shown (▴).