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International Journal of Biotechnology Research

International Journal of Biotechnology Research Vol. 4(1), pp. 001-010, October 2016 ISSN 2328-3505 ©2016 Academe Research Journals


Full Length Research Paper

Microbiological and biochemical assessment of crushed red pepper from Capsicum frutescens preserved in jars and manufactured in local markets in Republic of Congo

Nicaise Saturnin Mokemiabeka1, Christian Aimé Kayath1,2*, Etienne Nguimbi1, Aimé Augustin Lébonguy1,2, Alfred Guy Macaire Eboungabeka2, Ricardo De Mendosa3, Simon Kéléké2, Simon Charles Kobawila1 and Anne Botteaux4

1Laboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Département des Licences, Université Marien NGOUABI, BP. 69, Brazzaville, République du Congo.

2Institut national de recherche en sciences exactes et naturelles (IRSEN), Avenue de l’Auberge Gascogne, B.P 2400, Congo Brazzaville.

Correspondence to: Christian Aimé KAYATH, Avenue Gascogne, Cité Scientifique, Brazzaville

3Laboratoire de Microbiologie Moléculaire, Hôpital Erasme, 808-B, route de Lennik, 1070, Bruxelles.

4Laboratoire de Bactériologie Moléculaire, Bâtiment GE, Campus Erasme, 808, route de Lennik, 1070, Bruxelles.

*Corresponding author. E-mail: chriskayath@yahoo.fr. Tel: 00242064066000.

Accepted 25 October, 2016


Microorganisms in fermented crushed red pepper from the plant of the genus Capsicum frutescens are involved in organoleptic changes and food product alterations. This work aimed to study the sanitary quality and the impact of microorganisms and additional salt in the preservation of crushed red pepper sold in the local market. It appears from this work that crushed red pepper sold at the market has a tolerable nutritious quality. The presence of enteric bacteria for several samples decreases with time and disappear after the 10th day of fermentation. No fecal and pathogenic bacteria of the genus Salmonella, Shigella, Staphylococcus aureus or Legionella sp. were found in crushed red pepper. This food is characterized by a pH which around 4.2±0.01. The concentration of salt is ranged between 12 g/L and 124 g/L. Five potential beneficial bacteria (PBB) like Paenibacillus sp., Bacillus marisflavi, Bacillus pseudomycoides, Bacillus pumilus, Bacillus megateriumwere isolated and identified using the PCR-amplification and sequencing of 16S RNA gene. These bacteria have been shown the ability to secrete biomolecules and to inhibit the growth of other bacteria on dishes.

Key words: crushed red pepper, preservation, potential beneficial bacteria, biomolecule.