## 3 Results and Discussion
### Evaluation of Microbiological Status Based on Identified Bacteria in Pepper Samples Tested
taetrolens_ was selected as a plant growth-promoting rhizobacterium that is able to significantly increase phosphate uptake and phosphorus accumulation in aboveground parts (stems, petioles, and leaves) [46]. _S. marcescens_ is a bacterium typically found on pepper fruits; the bacterium causes soft rot disease on peppers and has a devastating effect on the crop, and it is a disease of increasing importance worldwide causing major economic losses [47]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \
\begin{tabular}{c} **Type of** \\ **Packaging** \\ \end{tabular} &
\begin{tabular}{c} **Storage** \\ **Day** \\ \end{tabular} & \multirow{2}{*}{**Control**} & \multicolumn{3}{c}{**Sous Vide**} \\ \cline{3-5}  & & **30 min/60 \({}^{\circ}\)C** & **15 min/70 \({}^{\circ}\)C** & **8 min/80 \({}^{\circ}\)C** \\ \hline
**ATM** & & \(2.24\,^{\pm}\,0.24\) & nd & nd & nd \\ \hline
**VAC** & **1 day** & \(2.15\,^{\pm}\,0.15\) & nd & nd & nd \\ \hline
**MAP** & & nd & nd & nd & nd \\ \hline
**ATM** & & \(2.15\,^{\pm}\,0.10\) & nd & nd & nd \\ \hline
**VAC** & **3 days** & \(2.12\,^{\pm}\,0.03\) & nd & \(2.45\,^{\pm}\,0.64\) & nd \\ \hline
**MAP** & & \(2.29\,^{\pm}\,0.09\) & nd & nd & nd \\ \hline
**ATM** & & \(4.44\,^{\pm}\,0.09\) & \(2.15\,^{\pm}\,0.21\) & \(2.81\,^{\pm}\,1.14\) & nd \\ \hline
**VAC** & **6 days** & \(4.37\,^{\pm}\,0.09\) & \(2.56\,^{\pm}\,0.79\) & nd & nd \\ \hline
**MAP** & & \(3.90\,^{\pm}\,0.25\) & nd & nd & \(2.35\,^{\pm}\,0.49\) \\ \hline
**ATM** & & nt & nd & \(2.24\,^{\pm}\,0.34\) & nd \\ \hline
**VAC** & **9 days** & nt & nd & nd & \(2.15\,^{\pm}\,0.21\) \\ \hline
**MAP** & & \(3.85\,^{\pm}\,0.69\) & \(2.15\,^{\pm}\,0.21\) & \(3.02\,^{\pm}\,1.44\) & nd \\ \hline
**ATM** & & nt & nd & nd & nd \\ \hline
**VAC** & **12 days** & nt & nd & nd & nd \\ \hline
**MAP** & & nt & nd & nd & \(2.75\,^{\pm}\,1.05\) \\ \hline
**ATM** & & nt & \(3.39\,^{\pm}\,1.96\) & \(2.93\,^{\pm}\,1.31\) & \(2.68\,^{\pm}\,0.96\) \\ \hline
**VAC** & **15 days** & nt & \(3.52\,^{\pm}\,0.00\) & nd & \(2.65\,^{\pm}\,0.92\) \\ \hline
**MAP** & & nt & \(3.34\,^{\pm}\,1.90\) & \(3.19\,^{\pm}\,1.68\) & \(3.30\,^{\pm}\,1.83\) \\ \hline
**ATM** & & nt & nd & \(2.15\,^{\pm}\,0.21\) & \(2.00\,^{\pm}\,0.00\) \\ \hline
**VAC** & **18 days** & nt & nd & nd & nd \\ \hline
**MAP** & & nt & \(3.40\,^{\pm}\,1.98\) & \(2.72\,^{\pm}\,1.02\) & \(3.31\,^{\pm}\,1.85\) \\ \hline
**ATM** & & nt & \(2.48\,^{\pm}\,0.67\) & nd & nd. \\ \hline
**VAC** & **21 days** & nt & nd & nd & nd \\ \hline
**MAP** & & nt & nd & \(3.22\,^{\pm}\,1.73\) & \(3.09\,^{\pm}\,1.54\) \\ \hline
**ATM** & & nt & \(2.90\,^{\pm}\,1.28\) & \(2.67\,^{\pm}\,0.95\) & nt \\ \hline
**VAC** & **24 days** & nt & nd & nd & \(2.90\,^{\pm}\,0.00\) \\ \hline
**MAP** & & nt & nd & \(2.99\,^{\pm}\,1.40\) & nt \\ \hline \multicolumn{2}{c}{_p-value_} & \(<\)0.001 & 0.898 & 0.994 & 0.994 \\ \hline \end{tabular}
\end{table} 
Table 4: Total number of microscopic filamentous fungi [log CFU/g] in raw peppers and after sous vide heat treatment during storage. The 15 min/70 \({}^{\circ}\)C-treated peppers (Figure 3) were also mostly contaminated with G\({}^{-}\) bacteria, which accounted for 67% of all the identified bacteria; the most abundant bacteria were _Pantoea agglomerans_ (26%). _P. agglomerans_ is a plant-associated bacterium. No harmful effects of this bacterium on the fruit or other parts of peppers have been described in the literature, but there are scientific reports indicating that it can cause complications, bacterial soft rot of cabbage, Pepino melon blight, Ziziphus juibuba necrotic disease, brown apical necrosis of walnut, and bacterial pitting of plums. _P. agglomerans_ is not an obligate infectious agent in humans, but can cause infections [48; 49; 50]. In the 8 min/80 \({}^{\circ}\)C products (Figure 4), G-bacteria accounted for 82% of all the bacteria, and the most abundant strain was _Serratia liquefaciens_ 37%. _S. liquefaciens_ promotes plant growth and yield, and in the study by [PERSON] et al.