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The objective of this study was to evaluate the antimicrobial effects of fermented Maillard reaction products made by milk proteins (FMRPs) on Clostridium perfringens, and to elucidate antimicrobial modes of FMRPs on the bacteria, using physiological and morphological analyses. Antimicrobial effects of FMRPs [whey protein plus galactose fermented by Lactobacillus rhamnosus 4B15 (Gal-4B15) or Lactobacillus gasseri 4M13 (Gal-4M13), and whey protein plus glucose fermented by L. rhamnosus 4B15 (Glc-4B15) or L. gasseri 4M13 (Glc-4M13)] on C.
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