Exploring Nutrient Competition and Antimicrobial Strategies in Microbial Communities
DOI:
https://doi.org/10.59675/P314Keywords:
peppers, nutrient competition, chemical materials, acetic acid , sodium chlorideAbstract
The research evaluates the effect of acetic acid and sodium chloride solutions on the competition between microorganisms while studying fungal development patterns in chilli. The research included three distinct chilli groups, which received acetic acid treatment (Group A), sodium chloride treatment (Group C) or no treatment applied (Group B). The observation of macroscopic alterations and fungal infections occurred throughout twelve days. The microbial strains grown on Sabouraud Dextrose Agar (SDA) at 25°C and 37°C underwent microscopic analysis using lactophenol cotton blue stain.
Groups A and C experienced tissue deterioration and fungal growth faster than Group B, which developed visible spots during the eighth day. Most fungi grown on Sabouraud Dextrose Agar (SDA) showed high-temperature tolerance and could probably belong to the genera Aspergillus or Penicillium. The microscopic examination showed hyphae with septations together with conidiophores. Microbial diversity decreases when organisms are exposed to acetic acid and sodium chloride, thus enabling pathogenic fungi to take control since competing microorganisms are harmed. Various microorganisms inside Group B's specimens stopped fungal growth because different microbes competed.
The research demonstrates how microbial diversity maintains fungal-limiting conditions but also shows that we need different preservation techniques to protect beneficial microorganisms. The study successfully determined how microbial competition affects spoilage processes and preservation methods.
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