Solid-phase micro extraction coupled with GC–MS for determination of the metabolite profile of newly isolated strains of Lactobacillus delbrueckii ssp. bulgaricus

The biological and organoleptic properties of Bulgarian yogurt are largely determined by the metabolic activity selected strains Lactobacillus delbrueckii ssp. bulgaricus. HS-SPME-GC-MS technique was used to analyze volatile compounds produced following strains: bulgaricus MG1, MG2, MG3 MG4, MG5 MG6, MG7 MG8. A study optimize conditions SPME performed. optimum extraction aromatic components obtained at an temperature 50 °C a process duration minutes. In total, 49 flavor compounds, forming profile fermented milk, were identified. production acetaldehyde, 2,3-butanedione, 2-acetylfuran, 2-nonanone, 2-heptanone 2-undecanone, pentanoic octanoic acid, 3-carnene, undecane, dodecane, tridecane tetradecane detected for all strains. only strain that acetoin MG7.