Fatty acids ofLactobacillus bulgaricus determined by gas chromatography — Mass spectrometry

Fatty acids (in the form of pyrrolidinides) ofLactobacillus bulgaricus were identified by gas chromatography—mass spectrometry using two columns differing in the polarity of the stationary phase. In addition to the described fatty acids (primarily the most abundant vaccenic acid), we detected nine fatty acids that have not yet been described in the genusLactobacillus (all of them minority compounds) and in four of them we determined the position of the double bond. The occurrence of vaccenic acid was related to other sources of positional isomers of octadecenoic acids (parsley seed - petroselmic acid; olive oil — oleic acid).