All EPEC, ETEC, EIEC and STEC cocktails exhibited a similar
behavior on whole serrano and jalapeño peppers. After inoculating
with approximately 5 log CFU of EPEC, ETEC, EIEC and STEC cocktails
of strains, on both types of whole chili peppers, all DEP strains
decreased over time at 25 2 C (Fig. 1). The numbers of all DEP
were not significantly different (p > 0.05) from each other until day
12 on each type of chili pepper (Fig. 1). A similar behavior was
observed at 3 2 C after inoculation of chili peppers with
approximately 5 log CFU of microorganisms (Fig. 2); no differences
(p > 0.05) were observed between behavior of all DEP on each type
of chili pepper (Fig. 2). On serrano DEP strain populations decreased
faster (p < 0.05) than on jalapeño peppers at both temperatures
(Figs. 1 and 2). On serrano peppers, after one day at 25 2 C, all
DEP strains had decreased by approximately 1.8e2.4 log and on
jalapeño by 0.86e1.4 log per chili pepper (Figs. 1 and 2). After
twelve days at 25 2 C, on serrano peppers DEP strains had
decreased by a total of approximately 3.7 log, whereas on jalapeño
peppers the strains had decreased by approximately 2.8 log.
All EPEC, ETEC, EIEC and STEC cocktails exhibited a similar
behavior on whole serrano and jalapeño peppers. After inoculating
with approximately 5 log CFU of EPEC, ETEC, EIEC and STEC cocktails
of strains, on both types of whole chili peppers, all DEP strains
decreased over time at 25 2 C (Fig. 1). The numbers of all DEP
were not significantly different (p > 0.05) from each other until day
12 on each type of chili pepper (Fig. 1). A similar behavior was
observed at 3 2 C after inoculation of chili peppers with
approximately 5 log CFU of microorganisms (Fig. 2); no differences
(p > 0.05) were observed between behavior of all DEP on each type
of chili pepper (Fig. 2). On serrano DEP strain populations decreased
faster (p < 0.05) than on jalapeño peppers at both temperatures
(Figs. 1 and 2). On serrano peppers, after one day at 25 2 C, all
DEP strains had decreased by approximately 1.8e2.4 log and on
jalapeño by 0.86e1.4 log per chili pepper (Figs. 1 and 2). After
twelve days at 25 2 C, on serrano peppers DEP strains had
decreased by a total of approximately 3.7 log, whereas on jalapeño
peppers the strains had decreased by approximately 2.8 log.
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