Isolation and Identification of Bacteria Causing Discoloration in Red Pepper Fruits (Capsicum annuum L.)

Abstract

Abstract: Five dominant bacteria causing the discoloration of red pepper fruits (Capsicum annuum L.) were isolated from red pepper fruits following the traditional bacterial isolation procedures. Meanwhile, they were identified based on morphological observation, physiological and biochemical properties, 16S rDNA sequences and BLAST homology alignment as two Bacillus subtilis strains, one Lysinibacillus sphaericus strain, one Bacillus amyloliquefaciens strain, and one Bacillus pumilus strain, respectively.

Key words: red pepper, discoloration, isolation, identification, phylogenetic analysis

CLC Number:

TS255.5

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