Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product-Reference-Cited by-同舟云学术

Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product

Published:2008-02-15 Issue:4 Volume:74 Page:1284-1288
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Guglielmetti Simone¹,De Noni Ivano²,Caracciolo Federica¹,Molinari Francesco¹,Parini Carlo¹,Mora Diego¹

Affiliation:

1. Industrial Microbiology Section

2. Agricultural Industries Section, Department of Food Science and Microbiology, University of Milan, Via Celoria 2, 20133 Milan, Italy

Abstract

ABSTRACT Lactobacillus helveticus MIMLh5 was selected for its strong cinnamoyl esterase activity on chlorogenic acid and employed for the preparation of a food product containing a high concentration of free caffeic acid. The novel food product was demonstrated to display high total antioxidant power and potential probiotic properties.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.02093-07

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