Bacterial cinnamoyl esterase activity screening for the production of a novel functional food product

被引：58

作者：

Guglielmetti, Simone ^{[1
]}

De Noni, Ivano ^{[2
,3
]}

Caracciolo, Federica ^{[1
]}

Molinari, Francesco ^{[1
]}

Parini, Carlo ^{[1
]}

Mora, Diego ^{[1
]}

机构：

[1] Univ Milan, Ind Microbiol Sect, I-20133 Milan, Italy

[2] Univ Milan, Agr Ind Sect, I-20133 Milan, Italy

[3] Univ Milan, Dept Food Sci & Microbiol, I-20133 Milan, Italy

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2008年 / 74卷 / 04期

关键词：

D O I：

10.1128/AEM.02093-07

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

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.

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页码：1284 / 1288

页数：5

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