<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-5779</journal-id>
<journal-title><![CDATA[Terra Latinoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Terra Latinoam]]></abbrev-journal-title>
<issn>0187-5779</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de la Ciencia del Suelo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-57792025000100109</article-id>
<article-id pub-id-type="doi">10.28940/terra.v43i.2156</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Bacterias Nativas como Alternativa Sostenible en el Rendimientode Chile Serrano]]></article-title>
<article-title xml:lang="en"><![CDATA[Native Bacteria as a Sustainable Alternative for Serrano Pepper Yield]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luna-Ortega]]></surname>
<given-names><![CDATA[J. Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cervantes-Vázquez]]></surname>
<given-names><![CDATA[Tomás Juan Álvaro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zúñiga-Gracia]]></surname>
<given-names><![CDATA[David Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Preciado-Rangel]]></surname>
<given-names><![CDATA[Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Mendoza]]></surname>
<given-names><![CDATA[J. Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lugo-Palacios]]></surname>
<given-names><![CDATA[Aaron David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gallegos-Robles]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Politécnica de la Región Laguna  ]]></institution>
<addr-line><![CDATA[San Pedro Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Juárez del Estado de Durango Facultad de Agricultura y Zootecnia ]]></institution>
<addr-line><![CDATA[Tlahualilo Durango]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Tecnológico de Torreón  ]]></institution>
<addr-line><![CDATA[ Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma Agraria Antonio Narro  ]]></institution>
<addr-line><![CDATA[Torreón Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>43</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-57792025000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-57792025000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-57792025000100109&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El fruto de chile (Capsicum annuum L.) es ampliamente consumido por su riqueza en nutrientes y propiedades beneficiosas para la salud, lo que lo convierte en un componente esencial de una dieta saludable. A pesar de sus beneficios, los sistemas de producción convencionales pueden causar problemas ecológicos, incluyendo la emisión de gases de efecto invernadero y la exacerbación de la salinidad del suelo. Esto resalta la necesidad de adoptar prácticas de cultivo sostenibles. Por lo anterior, el objetivo de esta investigación fue evaluar el impacto de la bioinoculación con cepas nativas de Bacillus velezensis, Bacillus subtilis y Azospirillum brasilensis, en el rendimiento y contenido de compuestos bioactivos de los frutos de chile serrano en la Comarca Lagunera. La bioinoculación con cepas nativas, combinada con una reducción del 50% en la fertilización química, tuvo respuestas similares a los obtenidos con la fertilización química completa en peso de fruto con 6.07g y 6.15g respectivamente, en cuanto a rendimiento 33 Mg ha-1 y 32 Mg ha-1, cantidad de fenoles 6.27 mg AG 100 g-1 BF y 6.56 mg AG 100 g-1, vitamina C 0.82 mg g-1 BF y 1.10 mg g-1 BF mientras para capsaicina 269.25 µg g-1 de BS y 274.75 µg g-1 de BS correspondientemente. Los resultados obtenidos evidencian que esta metodología puede ser una alternativa sostenible, permitiendo disminuir el uso de fertilizantes químicos y promoviendo la salud del suelo con la bioinoculación de bacterias nativas, las cuales fueron efectivas al estar adaptadas a factores de estrés abióticos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary: The chili fruit (Capsicum annuum L.) is widely consumed for its rich nutrient content and health benefits, making it an essential component of a healthy diet. Despite these benefits, conventional production systems can cause ecological issues, including greenhouse gas emissions and increased soil salinity. This highlights the need for sustainable farming practices. This research evaluated the impact of bioinoculation with native strains of Bacillus velezensis, Bacillus subtilis, and Azospirillum brasilensis, on the yield and bioactive compound content of serrano chili fruits in the Comarca Lagunera. Bioinoculation with native strains, combined with a 50% reduction in chemical fertilization, produced similar results to those obtained with full chemical fertilization in terms of fruit weight with 6.07 g and 6.15 g respectively, in terms of yield 33 Mg ha-1 and 32 Mg ha-1, amount of phenols 6.27 mg AG 100 g-1 BF and 6.56 mg AG 100 g-1, vitamin C 0.82 mg g-1 BF and 1.10 mg g-1 BF while for capsaicin 269.25 µg g-1 of BS and 274.75 µg g-1 of BS in the same order. The results demonstrate that this methodology can be a sustainable alternative, allowing for a decrease in chemical fertilizer use while promoting soil health through the bioinoculation of native bacteria, which are effective when adapted to abiotic stress factors.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[biofertilizantes]]></kwd>
<kwd lng="es"><![CDATA[capsaicina]]></kwd>
<kwd lng="es"><![CDATA[fitohormonas]]></kwd>
<kwd lng="en"><![CDATA[biofertilizers]]></kwd>
<kwd lng="en"><![CDATA[capsaicin]]></kwd>
<kwd lng="en"><![CDATA[fitohormones]]></kwd>
</kwd-group>
</article-meta>
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