High-Resolution Characterization of the Bacterial Microbiome in Chili Pepper Powder Using SMRT Sequencing.

Area of Science:

• Microbiology
• Food Science
• Genomics

Background:

• Chili pepper powder is a vital ingredient in Korean cuisine, particularly for kimchi.
• Microbiological safety of chili powder is critical for public health.
• Understanding the bacterial microbiome of chili powder is essential for quality control.

Purpose of the Study:

• To compare the bacterial microbiomes of Korean and Chinese chili pepper powder samples.
• To identify key microbial differences and potential biomarkers between the two origins.
• To assess the implications for food safety and production.

Main Methods:

• High-resolution single-molecule real-time sequencing was employed for microbiome analysis.
• Alpha and beta diversity analyses were conducted to compare microbial structures.
• Linear discriminant analysis effect size was used to identify biomarkers.

Main Results:

• Chinese chili powder samples showed higher microbial diversity compared to Korean samples.
• Korean samples were dominated by *Bacillus* species, indicating a more selective microbial structure.
• Distinct bacterial genera and species were identified as biomarkers for each origin, including *Bacillus* for Korean and *Pantoea* for Chinese samples.

Conclusions:

• Korean chili pepper powder exhibits a more stable and clustered microbial community structure, despite lower diversity.
• The identified microbial biomarkers can aid in quality control and ensuring the safety of chili powder.
• A controlled microbiome in chili pepper powder is crucial for hygienic production and microbial safety in kimchi manufacturing.