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González Espinosa J, Hernández Gómez YF, Javier Martínez Y, Flores Gallardo FJ, Pacheco Aguilar JR, Ramos López MÁ, Arvizu Gómez JL, Saldaña Gutierrez C, Rodríguez Morales JA, García Gutiérrez MC, Amaro Reyes A, Álvarez Hidalgo E, Nuñez Ramírez J, Hernández Flores JL, Campos Guillén J. Kosakonia cowanii Ch1 Isolated from Mexican Chili Powder Reveals Growth Inhibition of Phytopathogenic Fungi. Microorganisms 2023; 11:1758. [PMID: 37512930 PMCID: PMC10384288 DOI: 10.3390/microorganisms11071758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 07/30/2023] Open
Abstract
Kosakonia cowanii strain Ch1 was isolated from Mexican chili powder, and the genome was sequenced. The genome was 4,765,544 bp in length, with an average G + C content of 56.22%, and a plasmid (pCh1) of 128,063 bp with an average G + C content of 52.50%. A phylogenetic analysis revealed a close relation with pathogenic strains; nevertheless, some virulence-related genes were absent, and this genetic characteristic may explain the fact that K. cowanii Ch1 behaved as a non-pathogenic strain when infection assays were performed on the leaves and fruits of Capsicum annuum L. Surprisingly, we observed that this bacterial strain had the ability to spread throughout serrano pepper seeds. Furthermore, K. cowanii Ch1 was evaluated for the production of volatile organic compounds (VOCs) against fungal pathogens, and the results showed that Alternaria alternata and Sclerotium rolfsii were inhibited in a radial mycelial growth assay by a mean rate of 70% and 64%, while Fusarium oxysporum was inhibited by only approximately 10%. Based on the headspace solid-phase microextraction combined with the gas chromatography mass spectrometry (HS-SPME-GC-MS), 67 potential VOCs were identified during the fermentation of K. cowanii Ch1 in TSA medium. From these VOCs, nine main compounds were identified based on relative peak area: dodecanoic acid; 3-hydroxy ethanol; 1-butanol-3-methyl; acetaldehyde; butanoic acid, butyl ester; cyclodecane; 2-butanone, 3-hydroxy; disulfide, dimethyl and pyrazine-2,5-dimethyl. Our findings show the potential of K. cowanii Ch1 for the biocontrol of fungal pathogens through VOCs production and reveal additional abilities and metabolic features as beneficial bacterial specie.
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Affiliation(s)
- Jacqueline González Espinosa
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Querétaro 76220, Mexico
| | | | - Yomaiko Javier Martínez
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | | | | | - Miguel Ángel Ramos López
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Jackeline Lizzeta Arvizu Gómez
- Secretaría de Investigación y Posgrado, Centro Nayarita de Innovación y Transferencia de Tecnología (CENITT), Universidad Autónoma de Nayarit, Tepic 63173, Mexico
| | - Carlos Saldaña Gutierrez
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Querétaro 76220, Mexico
| | | | | | - Aldo Amaro Reyes
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Erika Álvarez Hidalgo
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | - Jorge Nuñez Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
| | | | - Juan Campos Guillén
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico
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Hernández Gómez YF, González Espinosa J, Ramos López MÁ, Arvizu Gómez JL, Saldaña C, Rodríguez Morales JA, García Gutiérrez MC, Pérez Moreno V, Álvarez Hidalgo E, Nuñez Ramírez J, Jones GH, Hernández Flores JL, Campos Guillén J. Insights into the Bacterial Diversity and Detection of Opportunistic Pathogens in Mexican Chili Powder. Microorganisms 2022; 10:microorganisms10081677. [PMID: 36014094 PMCID: PMC9413335 DOI: 10.3390/microorganisms10081677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/08/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
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 cfu/g, while for sporulated mesophilic bacteria (SMB), the count ranged from 102 to 105 cfu/g. Bacillus cereus sensu lato (s.l.) was observed at ca. ˂600 cfu/g, while the count for Enterobacteriaceae ranged from 103 to 106 cfu/g, Escherichia coli and Salmonella were not detected. Fungal and yeast counts ranged from 102 to 105 cfu/g. Further analysis of the opportunistic pathogens isolated, such as B. cereus s.l. and Kosakonia cowanii, using antibiotic-resistance profiles and toxinogenic characteristics, revealed the presence of extended-spectrum β-lactamases (ESBLs) and Metallo-β-lactamases (MBLs) in these organisms. These results extend our knowledge of bacterial diversity and the presence of opportunistic pathogens associated with Mexican chili powder and highlight the potential health risks posed by its use through the spread of antibiotic-resistance and the production of various toxins. Our findings may be useful in developing procedures for microbial control during chili powder production.
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Affiliation(s)
- Yoali Fernanda Hernández Gómez
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Santiago de Querétaro 76220, Mexico
| | - Jacqueline González Espinosa
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Santiago de Querétaro 76220, Mexico
| | - Miguel Ángel Ramos López
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico
| | - Jackeline Lizzeta Arvizu Gómez
- Secretaría de Investigación y Posgrado, Centro Nayarita de Innovación y Transferencia de Tecnología (CENITT), Universidad Autónoma de Nayarit, Tepic 63173, Mexico
| | - Carlos Saldaña
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Santiago de Querétaro 76220, Mexico
| | - José Alberto Rodríguez Morales
- Facultad de Ingeniería, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico
| | | | - Victor Pérez Moreno
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico
| | - Erika Álvarez Hidalgo
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico
| | - Jorge Nuñez Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico
| | - George H. Jones
- Department of Biology, Emory University, Atlanta, GA 30322, USA
| | - José Luis Hernández Flores
- Centro de Investigación y de Estudios Avanzados del IPN, Irapuato 36824, Mexico
- Correspondence: (J.L.H.F.); (J.C.G.)
| | - Juan Campos Guillén
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Mexico
- Correspondence: (J.L.H.F.); (J.C.G.)
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