European Food Research and Technology

, Volume 236, Issue 3, pp 567–571 | Cite as

Enzymatic control of the acrylamide level in coffee

  • Minseok ChaEmail author
Original Paper


The goal of this work was to show the possibility of removing acrylamide from real foods using bacterial enzymes at relatively high temperatures. Cell-free extracts from Ralstonia eutropha AUM-01 isolated from soil collected from leaf litter on Picnic Point on the UW-Madison campus and a thermophilic strain, Geobacillus thermoglucosidasius AUT-01 isolated from soil collected from hot spring area in Montana, were used to remove acrylamide from coffee. Coffee was chosen because ~39 % of the acrylamide that people consumed is from coffee. Cell extracts containing acrylamide-degrading enzymes, which hydrolyze acrylamide to acrylic acid, were directly applied to coffee. Although acrylamide was not totally degraded at higher concentrations of coffee in water, it was totally disappeared in 100 mg coffee/10 mL ddH20, which ordinary people drink. This is the first approach for applying bacterial enzymes to real food for the removal of acrylamide.


Acrylamide Ralstonia spp. Geobacillus spp. Instant coffee 


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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  1. 1.Department of BacteriologyUniversity of Wisconsin-MadisonMadisonUSA
  2. 2.Department of Food ScienceUniversity of Wisconsin-MadisonMadisonUSA
  3. 3.Department of GeneticsUniversity of GeorgiaAthensUSA

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