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Applied and Environmental Microbiology, February 2008, p. 1284-1288, Vol. 74, No. 4
0099-2240/08/$08.00+0     doi:10.1128/AEM.02093-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

Bacterial Cinnamoyl Esterase Activity Screening for the Production of a Novel Functional Food Product{triangledown} ,{dagger}

Simone Guglielmetti,1* Ivano De Noni,2 Federica Caracciolo,1 Francesco Molinari,1 Carlo Parini,1 and Diego Mora1

Industrial Microbiology Section,1 Agricultural Industries Section, Department of Food Science and Microbiology, University of Milan, Via Celoria 2, 20133 Milan, Italy2

Received 13 September 2007/ Accepted 18 December 2007

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.

* Corresponding author. Mailing address: Department of Food Science and Microbiology, Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy. Phone: 39 02 503 19136. Fax: 39 02 503 19292. E-mail: simone.guglielmetti{at}unimi.it

{triangledown} Published ahead of print on 28 December 2007.

{dagger} Supplemental material for this article may be found at http://aem.asm.org/.

Applied and Environmental Microbiology, February 2008, p. 1284-1288, Vol. 74, No. 4
0099-2240/08/$08.00+0     doi:10.1128/AEM.02093-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.





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