Investigate the metabolites of Lactobacillus delbrueckii subsp. lactis isolated from local dairy (Yogurt) products in Iraq

Abstract

Background and Objective: The production of different primary and secondary metabolites of probiotics,whose biological effects, metabolites of lactic acid bacteria offer therapeutic benefits in the prevention and treatment of various diseases, also responsible for the development of flavor, aroma and texture in food products in addition to their inhibitory activity for some pathogens such as fungi and pathogenic bacteria,The study aims to investigate the metabolites produced by Lactobacillus delbrueckii subsp.lactis as probiotics, its metabolites using Gc-Mass. Materials and Methods: Yogurt samples were collected from the local markets in Iraq for four local dairy products,The bacteria weresisolated from the dairy products using the Lactobacillus MRSsagar, Isolated species of dairy products were diagnosed based on phenotypic and microscopic characteristics,The isolate Lactobacillus delbrueckii subsp.lactis was chosen to study its metabolites using  Gc-Mass. Results: Eight bacterial isolates were isolated and purified from local dairy products (L.delbrueckii subsp.lactis, Brevibacillus sp, B.paralicheniformis, B.adius ,Paenibacillus lautus ,B.licheniformis ,Bacillus spp and L.rhamnosus).The results of Gc-Mass analysis for supernatant of L.delbrueckii subsp.lactis showed that lactobacilli produce many diagnosed metabolic compounds,It produced thirty compounds including some organic acids, amino acids and alcohols. Conclusion: We have come to isolate and diagnose bacterial species(L.delbrueckii subsp.lactis, Brevibacillus sp, B.paralicheniformis, B.adius ,Paenibacillus lautus ,B.licheniformis .Bacillus spp and L.rhamnosus)from local dairy products in the local markets. The results of Gc-Mass analysis for supernatant of Lactobacillus delbrueckii subsp.lactis showed that lactobacilli produce many diagnosed metabolic compounds, it produced thirty compounds including some organic acids, amino acids and alcohols, which have an effective role in enhancing the flavor of food products.