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

Authors :: Ivano De Noni
Francesco Molinari
Carlo Parini
Simone Guglielmetti
Federica Caracciolo
Diego Mora
Source :: Applied and Environmental Microbiology. 74:1284-1288
Publication Year :: 2008
Publisher :: American Society for Microbiology, 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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