Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder.

ABSTRACT: Chili powder is the most frequently consumed spice in Mexican diets. Thus, the dissemination of microorganisms associated with chili powder derived from Capsicum annuum L. is significant during microbial quality analysis, with special attention on detection of potential pathogens. The results presented here describe the initial characterization of bacterial community structure in commercial chili powder samples. Our results demonstrate that, within the domain Bacteria, the most abundant family was Bacillaceae, with a relative abundance of 99% in 71.4% of chili powder samples, while 28.6% of samples showed an average relative abundance of 60% for the Enterobacteriaceae family. Bacterial load for aerobic mesophilic bacteria (AMB) ranged from 10⁴ to 10⁶

SUBMITTER: Hernandez Gomez YF 

PROVIDER: S-EPMC9413335 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature