The Bacterial and Fungal Microflora in Seeds of the Hot Pepper, Mild Pepper and Black Pepper

Year 2017, Volume: 12 Issue: 3, 217 - 223, 30.09.2017

Alush Musa Fatime Plakolli

Abstract

The microbial component can be present in the organism at the first
sight seems intact. This presence of the relation microflora-organism (or
organ) might be in a symbiotic, parasitic, respectively pathogenic form. But if
this biological microflora (in the research of this case the heterotrophic
bacteria, general coliforms, yeasts and moulds) is dramatically added might
consider as a source of toxins/ bio-toxins. The plants which are used as human
food must be toxin-free, respectively without microorganisms especially without
pathogenic microorganisms. Many authors have argued that the microbial flora
associates the plant whence the seed. Therefore, one can ascertain that seeds
respectively seedlings (sprout), which are developed from seeds are in contact
with the microorganism whence the food environment. Even the decay of fruits
and vegetables is a consequence of the presence of bacteria and fungi in the
soil from where they achieve to the vegetative and generative parts of the
plant. These microorganisms might be nominated indigenous flora.  The environments where these microorganisms
are found are: the soil, the water and the air. And if this nutritive
environment is pasteurized or sterilized incorrectly, prepared without proper
care etc. might be a source of the initial inoculation with microorganisms,
which during their growth (germination, blossoming and fruit), through their
seed  (embryo) will reach again at their
new seeds and fruits. It should be noted that microorganisms might reach the
organic system of the plant (e.g.
ploem) even through other paths but the one through soil and water is more
argued. In this paper a relatively high density of the bacterial and fungal
microflora is registered in the seeds of the “pepperoni” sort, dry hot pepper
and black pepper. Measures are made in the weight amount respectively in the
surface and inside the seed. 

Keywords

microbial flora, seeds, fruits, heterotrophic bacteria, general coliforms, pathogens, yeasts, moulds, pepper, ground pepper

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