标题：PHENOLIC PROFILING AND ANTIBACTERIAL POTENTIAL OF YEAST TREATED CHILI
(Capsicum annuum L.) AGAINST PATHOGENIC STRAINS OF Staphylococcus aureus AND E. Coli
摘要：Staphylococcus aureus and E. coli are amongstthe pathogens highlighted by WHO as a seriousthreat to humanity. Developing countries like Pakistan need low-cost solutions to fight against these microbes. Therefore, it was aimed to explore the efficacy of yeast foliar spray for enhanced medicinally known phenolics in daily used Capsicum annuum L. At the vegetative stage yeast (4g/L) was foliarly applied. Growth, yield, photosynthetic pigments, phenolic profile (HPLC. based), antiviral activity, and antibacterial activities were evaluated. Yeast treatment successfully enhanced fruit dry weight, fruit yield per plant and number of secondary branches, chlorophyll a and total chlorophyll, and carotenoids. Chili fruit in both conditions showed almost negligible antiviral activity against Newcastle disease virus but significant in vitro antibacterial activity against S. aureus and E. coli till its 3d dilution, which was further enhanced up to 4t dilution in yeast treated plants. This activity was directly correlated with Cinnamic acid, Sinapic acid, Syringic acid, Caffeicacid, and Coumaric acid. Therefore, yeast proved as a potential biotechnological tool for better agronomic yield and nutraceutical values of chili, it can be followed by the isolation of phenolics as a potential source of antibacterial drugs.
