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.
Guglielmetti, S., De Noni, I., Caracciolo, F., Molinari, F., Parini, C., Mora, D. (2008). Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 74(4), 1284-1288 [10.1128/AEM.02093-07].
Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product
Guglielmetti, S
;
2008
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.
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