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