Potential of shrimp-based fermented food on chilli (Capsicum annum L.) growth and metabolite content

The utilisation of indigenous microorganisms (IMO) from Malaysian fermented foods as biofertilisers for Capsicum annum L. (chilli) plants presents a novel approach at the intersection of food science and agricultural sustainability. Fermented foods are rich in safe microbial diversity, traditionally used by local communities but underexplored in scientific research. Despite local practices, reports on using IMO from Malaysian fermented foods to enhance chilli growth are limited. This study investigated the mechanism of IMO from fermented belacan (shrimp paste) in promoting chilli plant growth. Belacan was supplemented with different ratios of molasses (3:5, 1:1, and 5:3) to cultivate potential bacteria, which were isolated and identified using 16S rRNA sequencing. Two strains, Bacillus velezensis and Lysinibacillus fusiformis, exhibited biofertilising abilities, including antifungal, auxin production and phosphate solubilisation. These IMO and belacan were applied to chilli plants in a completely randomised design. The treated plants showed significant improvements in growth parameters such as shoot length, leaf dimensions, and chlorophyll content compared to negative and positive controls. Gas chromatography analysis revealed changes in the metabolite of the chilli fruits due to IMO treatment. The study demonstrates that IMO from Malaysian fermented foods can enhance chilli plant growth, yield, and nutritional value.

Text 122676.pdf Download (1MB) Official URL or Download Paper: http://ethesis.upm.edu.my/id/eprint/18629

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