A previously unreported bacterial disease on chili pepper (Capsicum annuum L.) seedlings affecting as many as 4% of seedlings was observed in greenhouses in Chihuahua, Mexico (Delicias and Meoqui counties). Initial lesions appeared as irregular small spots on leaves and brown necrosis at margins tips were observed. Later, the spots became necrotic with a chlorotic halo. Advanced disease was associated with defoliation. A Gram negative, rod-shaped bacterium was isolated from diseased chili pepper seedlings. Three inoculation methods revealed that isolated strains produce foliage symptoms, similar to those observed in naturally infected seedlings. Pathogenic strains that caused symptoms in inoculated seedlings were re-isolated and identified to fulfill koch's postulate. Polyphasic approaches for identification including biochemical assays (API 20E and 50CH), carbon source utilization profiling (Biolog) and 16S rDNA, hsp60 and rpoB sequence analysis were done. Enterobacter cloacae was identified as the causal agent of this outbreak on chili pepper seedlings.

Huitlacoche (Ustilago maydis) is a staple food traditionally consumed in Mexico. On one hand, it is considered a pathogen and a devastating disease for maize (Zea mays), and, conversely, some reports highlight it as a culinary delight and a food alternative for its nutritional and functional characteristics. The present work aimed to compare two different methods: maceration and ultrasound-assisted extraction (UAE), in order to achieve the highest amount of total phenolic compounds (TPC), followed by the antioxidant capacity (AC) measurement, as well as the effect of the in vitro digestion. UAE produced the highest TPC content (13.44 mg GAE/mg ds) for a 1:5 huitlacoche:solvent ratio using ethanol at 75%. The maximum values for AC were 22.5 mg TE/mL (for DPPH assay) and 45.26 mg TE/mL (for ABTS assay). The in vitro digestion showed that AC is maintained and increased through the digestion process. Thus, huitlacoche can be revalorised as a potential food raw material for human nutrition and health.

Biofortification of food crops is implemented through the application of mineral fertilizers, to improve the levels of essential mineral elements for human nutrition. Magnesium is a key macronutrient in crop production and quality; however, worldwide, it is the most limiting macronutrient in agriculture. Magnesium plays an important role in manipulating physiological and biochemical processes in plants. Therefore, the objective of this study was to evaluate the efficacy of biofortification with magnesium chloride and sulfate on the accumulation of bioactive compounds and antioxidant capacity in snap bean cv. Strike. Two sources of Magnesium were applied via edaphic route: Magnesium chloride and magnesium sulfate at doses of 0, 50, 100 and 200 ppm during 2018 in Mexico. Accumulation of bioactive compounds (total phenols, total flavonoids and total anthocyanins) and antioxidant capacity in snap bean fruits were evaluated. Results obtained indicate that the concentration of total flavonoids, total anthocyanins and antioxidant capacity in the edible parts of snap beans were higher in the MgSO4 treatment than in the MgCl2 treatments, exceeding 30, 59 and 6% respectively. This is one of the first studies on the edaphic agronomic biofortification of Mg+ and its effect on nutraceutical quality in snap bean. An interesting result is that MgSO4 produced high concentrations of anthocyanins in edible snap beans. These results can be applied as a new strategy to reduce malnutrition and improve the health of the population in poor urban and rural communities in developing countries.

Pecan trees form a symbiotic relationship with ectomycorrhizal fungi (ECM), which actively provide nutrition to the roots and protect them from phytopathogens. Although these trees originated in the southern United States and northern Mexico, information on their root colonization by ECM is insufficient in terms of a representative number of samples, both in these regions and worldwide. Therefore, the objectives of this study were to determine the percentage of ectomycorrhizal colonization (ECM) of pecan trees of different ages in conventional and organic agronomic orchards and to identify ectomycorrhizal sporocarps, both morphologically and molecularly. The rhizospheric soil properties and the ECM percentages were analyzed for 14 Western variety pecan tree orchards between 3 and 48 years of age and grouped according to the agronomic management method. DNA extraction, internal transcribed spacer amplification, and sequencing were conducted on the fungal macroforms. The ECM colonization percentage fluctuated between 31.44 and 59.89%. Soils with low phosphorus content showed higher ECM colonization. The ECM concentrations were relatively homogeneous in relation to the ages of the trees, and organic matter content did not affect the percentage of ECM colonization. The highest ECM percentages occurred with the sandy clay crumb texture soil, with an average of 55% ECM, followed by sandy clay loam soils with 49.5%. The Pisolithus arenarius and Pisolithus tinctorius fungi were molecularly identified from sporocarps associated with pecan trees. This is the first study that reports Pisolithus arenarius as being associated with this tree.

Whey is a by-product generated from the dairy industry and contains about 55% of milk nutrients; however, for years, it has been neglected and under-utilized. The typical average composition consisted of lactose (72%), protein (10%), and minerals (12%) for both sweet and acid wheys. About 9 L of whey are generated per kilogram of cheese manufactured. Worldwide production of whey is estimated at 190 million metric tons and growing. Due to the organic matter content, whey is considered highly pollutant (biochemical oxygen demand: 40,000–60,000 ppm and chemical oxygen demand: 50,000–80,000 ppm). Traditionally, whey has been used as animal feed, fertilizer, and beverage additive. Outstanding scientific efforts have been conducted to develop viable alternatives to recover the valuable components of whey. Biotechnological processes are an alternative to valorize whey through lactose bioconversion acting as a carbon source for the preparation of novel bioproducts such as biofuels, biopolymers, bacteriocins, enzymes, organic acids, single-cell proteins or even bioelectricity, using bacteria, yeasts, and algae. In this chapter, biotechnological alternatives are detailed for whey valorization, to reduce the environmental impact by discharge untreated whey into the drain and obtain high-value-added compounds.