Characterization of Metabolites Production by Lactobacillus Gasseri ATCC 33323 and Antioxidant Activity

Lactic acid bacteria (LAB) play an important role as natural food preservatives. However, the characterization of the variety of their metabolites is limited. The aim of this study was to determine specific metabolites produced by Lactobacillus gasseri ATCC 33323 by an optimized liquid chromatography with an ultraviolet/diode detection (HPLC-UV/DAD) method and to investigate their potential antimicrobial activity against specific food pathogens (Salmonella enterica ATCC14028; Staphylococcus aureus ATCC 29213; Escherichia coli ATCC 25922 and Klebsiella pneumoniae ATCC 700603). At the same time, the possible antioxidant activity of metabolites of L. gasseri was tested using the free radical DDPH• (a, a-Diphenyl-β-Picrylhydrazyl). Based on the results of this study, the major metabolites detected in L. gasseri were 6.0 ppm OH-PLA, 3.73 ppm 1,2-dihydroxybenzene, 2.31 ppm benzoic acid in 5 days. This study provides a different alternative approach to the others involved in the antimicrobial activity of food fermented by microorganisms. These molecules can be used as antimicrobial ingredients in the food industry instead of conventional chemical preservative.