Table 5.
The concentration (μM) of hydroxycinnamoyl esters and corresponding hydroxycinnamic acids in the cultures.
| L. amylovorus CGMCC 11056 | L. acidophilus CCTCC AB2010208 | L. farciminis CCTCC AB2016237 | L. fermentum CCTCC AB2010204 | |
|---|---|---|---|---|
| Methyl ferulate | 19.1 ± 2.3 | 16.5 ± 1.2 | 76.6 ± 4.5 | 17.4 ± 1.6 |
| Ferulic acid | 8.7 ± 2.9 | 704.2 ± 29.8 | 641.1 ± 21 | 193.6 ± 16.8 |
| Methyl caffeate | 11.5 ± 1.5 | 9.9 ± 2.7 | 14.0 ± 1.8 | 11.9 ± 0.9 |
| Caffeic acid | 108.6 ± 7.3 | 432.0 ± 19.1 | 102.8 ± 5.4 | 141.8 ± 9.4 |
| Methyl ρ-coumarate | 11.0 ± 0.5 | 10.7 ± 1.3 | 35.9 ± 4.2 | 10.8 ± 0.9 |
| ρ-Coumaric acid | 5.6 ± 1.3 | 629.3 ± 25.4 | 770.5 ± 28.7 | 170.9 ± 13.3 |
| Methyl sinapinate | 23.1 ± 3.6 | 16.7 ± 1.1 | 586.5 ± 21.9 | 251.7 ± 16.6 |
| Sinapic acid | 54.2 ± 4.7 | 638.8 ± 21.3 | 233.4 ± 14.8 | 592.1 ± 22.7 |
The initial concentration of hydroxycinnamoyl esters was 1 mM. After incubated these four isolates at 37°C for 7 days, the residual hydroxycinnamoyl esters and the generated hydroxycinnamic acids in the bacterial cultures were detected.