Heat‐induced formation of soluble maillard reaction products and its influence on utilization of glucose by rumen bacteria

In a series of experiments with pure strains of rumen bacteria the effect of heat-induced formation of soluble Maillard reaction products on the utilization of glucose was examined. Maillard reaction products were prepared from glucose and amino acids, which were dissolved in a growth medium and autoclaved at 100 degrees C and 120 degrees C. Glucose was utilized almost completely in all cultures, no matter whether it was bound in Maillard products or not. The complexing of glucose with amino acids lowered the growth rate and growth yields in most rumen bacteria studied. In some strains, however, the effect of the Maillard reaction was small. It was concluded that the heat damage of carbohydrates in feedstuffs could be attributed to final stages of the Maillard reaction (formation of insoluble polymers), rather than to initial ones.