TABLE 1.

Effects of carbohydrates on cell growth and Maillard product formation during cultivation of A. pernix^a

Group	Carbohydrate	Cell growth (ΔOD660)	Maillard product formation (ΔOD420)
Control	None	0.38	0.06
Monosaccharides	d-Glucose	−0.02	0.32
	d-Fructose	−0.01	0.57
	d-Galactose	−0.01	0.41
	d-Xylose	0.10	0.93
	Methyl-α-d-glucopyranoside	0.35	0.07
	Methyl-β-d-glucopyranoside	0.31	0.07
Oligosaccharides	Maltose	0.10	0.60
	Lactose	0.11	0.57
	Raffinose	0.30	0.07
	Sucrose	0.40	0.09
	Trehalose	0.41	0.06
Polysaccharides	Starch	0.27	0.16
	Dextrin	0.34	0.20
Sugar alcohols	d-Sorbitol	0.31	0.08
	d-Mannitol	0.38	0.09
	Myoinositol	0.43	0.04
Organic acids	Transaconitate	0.47	0.06
	Fumarate	0.49	0.07
	α-Ketoglutarate	0.50	0.11
	Malate	0.53	0.04
	Citrate	0.53	0.05
	Pyruvate	0.53	0.23

^aCells were cultivated at 90°C in a medium composed of tryptone (4.0 g/liter), carbohydrate (3.0 g/liter), and ASN-III salts. Changes in cell density (ΔOD₆₆₀) and Maillard reaction product levels (ΔOD₄₂₀) were determined after cultivation of the cells for 74 h.