Table 2.
The GC–MS chemical composition profile of ethanolic extract (SEL001) derived from a probiotic strain L. sakei probio65.
| SN | Compound | Retention time (min) | Relative peak area (%) |
|---|---|---|---|
| Organic acids | |||
| 1 | D-lactic acid | 4.84 | 33.86 |
| 2 | L-lactic acid | 8.52 | 6.03 |
| 3 | Propanoic acid | 9.79 | 16.65 |
| 4 | Oleic acid | 64.46 | 0.16 |
| Amino acids | |||
| 5 | 1,2-Bis (trimethylsiloxy) ethane | 6.86 | 0.30 |
| 6 | Valine | 54.72 | 1.12 |
| 7 | L-proline | 59.00 | 0.38 |
| Phenols | |||
| 8 | Taxicatigenin | 55.73 | 0.33 |
| 9 | Hexahydro-3-phenylmethyl | 71.20 | 0.78 |
| 10 | 4-(Methylsulfanylphenyl) carbamic acid | 57.97 | 1.32 |
| Imidazole derivatives | |||
| 11 | 8-Allyl-2-amino-6-methylimidazo-1,3,5-triazin | 16.50 | 0.95 |
| 12 | Imidazo diazapinone | 65.55 | 0.35 |
| Sugar alcohols | |||
| 13 | Threitol | 15.70 | 0.24 |
| 14 | Glycerol | 21.48 | 16.6 |
| 15 | myo-inositol | 63.15 | 1.87 |
| Others | |||
| 16 | 1,3-Butandiol | 8.87 | 1.35 |
| 17 | Pentasiloxane | 15.13 | 0.42 |
| 18 | 3-Methyl octahydropyrrolo pyrazine | 50.16 | 0.54 |
| 19 | Clemastine | 51.57 | 0.88 |
| 20 | Pyrrolo[1,2–1] pyrazine-1,4-dione | 52.56 | 1.26 |
| 21 | 3,6-Dioxa-2,7-disilaoctane | 7.33 | 1.31 |
| 22 | Diethyldithiophosphinic acid | 58.96 | 0.63 |
| 23 | 2,5-Piperazinedione | 64.63 | 0.36 |
| 24 | 1,3-Bis (4-chlorobenzyl)-5,6-dihydrobenzo-quinazoline | 66.33 | 0.22 |
| 25 | Dimethoxyphenyl tetrahydropyran | 66.95 | 0.55 |
| 26 | 3-benzyl-1,4-diaza-2,5-dioxobicyclononane | 69.60 | 0.33 |
| 27 | Oleamide | 71.02 | 0.25 |
| 28 | Erucylamide | 87.07 | 0.39 |