Behavior of Certain Lactic Acid Bacteria in the Presence of Pesticides Residues

Ayana, Ibrahim A.A. Abou; El-Metwall, M.A.

doi:10.3923/ijds.2011.44.57

Cited by 18 publications

(9 citation statements)

References 2 publications

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“…As can be seen from Table the average reduction of the bifenthrin residue within those samples fermented with L. plantarum was a maximum 35.8% (mean 32.1%); thus, concerning spontaneous chemical degradation during 24 h at 30 °C, it can be concluded that L. plantarum was responsible for a maximum reduction of 18% (mean 12%). This could be due to the possible inhibition of lactobacilli growth in presence of higher amounts of pesticide . Overall, the results obtained are in accord with numerous publications concerning the role of microbes in pesticide degradation in different food commodities .…”

Section: Resultssupporting

confidence: 89%

“…This could be due to the possible inhibition of lactobacilli growth in presence of higher amounts of pesticide. 52 Overall, the results obtained are in accord with numerous publications concerning the role of microbes in pesticide degradation in different food commodities. 30,53 -56 Boethling 57 noted that if microbial degradation does occur, it is likely to result from enzymatic activity and may either occur immediately or only after a period of adaptation to the chemicals.…”

Section: Effect Of Lactic Acid Fermentation On Removal Of Bifenthrin supporting

confidence: 87%

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Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

et al. 2013

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Section: Resultssupporting

confidence: 89%

Section: Effect Of Lactic Acid Fermentation On Removal Of Bifenthrin supporting

confidence: 87%

Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

et al. 2013

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“…These results describing growth of lactobacilli negatively affected by higher concentrations of pirimiphos‐methyl correspond with one obtained by Abou Ayana et al . () who confirmed that lactic acid bacteria growth was affected by pesticides, whereas insecticides were the most effective inhibitors of lactobacilli growth compared with herbicides or fungicides. Obtained results are conformation of how different pesticides could impact on specific micro biodiversity including food interest micro‐organisms like Lactobacillus sp .…”

Section: Resultsmentioning

confidence: 90%

“…(), but disagreed with one obtained by Abou Ayana et al . (). It is obviously that different lactobacilli species respond differently in the presence of various pesticides; thus, those interactions should be always tested prior further step dealing with dissipation of pesticides during fermentation by lactic acid bacteria.…”

Section: Resultsmentioning

confidence: 97%

Dissipation of pirimiphos-methyl during wheat fermentation by Lactobacillus plantarum

Đorđević

Šiler-Marinković

Đurović-Pejčev

et al. 2013

Lett Appl Microbiol

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Significance and Impact of the Study: Pesticide residues are an unavoidable part of the environment due to their extensive applications in agriculture. As wheat is a major cultivated cereal, the presence of pesticide residues in wheat is a real concern to human health. Reduction in pesticide residues during fermentation has been studied, but there is a lack of data regarding pesticide residues dissipation during cereal fermentation. Present work investigates the dissipation of pirimiphos-methyl during wheat fermentation by L. plantarum. Results are confirmation that food-processing techniques can significantly reduce the pesticide residues in food, offering a suitable means to tackle the current scenario of unsafe food. AbstractIn this study, the dissipation of pirimiphos-methyl during wheat fermentation by Lactobacillus plantarum was investigated. Sample preparation for GC/MS detection of pirimiphos-methyl residues from fermented wheat substrate was carried out by two steps: extraction with 25 mL of methanol : acetone = 1 : 1 solvent mix for 30 min, followed by clean-up procedure through a glass column with florisil coupled with elution by 25 mL of ethyl acetate : acetone = 4 : 1. To obtain the highest pesticide degradation level, the fermentation conditions were optimized according to response surface methodology. Our results showed that L. plantarum was able to reduce the level of pirimiphos-methyl in wheat. Although pirimiphos-methyl was partially labile during sterilization prior inoculation (~37-50%), and there was also spontaneous chemical degradation of pesticide (~6-11%), overall L. plantarum enhanced degradation from 15 to 34%, that is, to nearly 81%. Additionally, the effect of pirimiphos-methyl on the lactobacilli growth, and efficiency of fermentation, was studied where pirimiphos-methyl inhibit the growth of bacteria in concentrations higher than 5 mg kg À1 , while the presence of pirimiphos-methyl did not overall affect the lactic acid fermentation.

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“…Pesticides including insecticides accumulated in soils disturb the natural ecological balance by producing toxic effects in recipient environments (Skevas et al, 2012;Pal et al, 2006). The behavior of pesticides in the environment depends on its stability, physico-chemical properties, the nature of the medium into which it is applied, the organisms present, and the prevailing climatic conditions (Ahemad et al, 2009;Ismail et al, 2009;Abou Ayana et al, 2011). Some of the negative effects of pesticides include low crop yield (Fox et al, 2007;Ahemad and Khan, 2012a), destruction of soil micro-fauna and flora (Chowdhury et al, 2008) and their beneficial physiological activities (Madhaiyan et al, 2006;Ahemad and Khan, 2010), undesirable residue accumulation in food crops (Mattina et al, 2000) and decreased soil fertility (Abdalla et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Growth suppression of legumes in pyriproxyfen stressed soils:<br>A comparative study

Ahemad

2014

Emir. J. Food Agric

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Insecticides are commonly used to combat economically important insect pests in agriculture. These plantprotecting agents severely decline crop productivity by affecting different plant growth parameters. The assessment of phytotoxicity of insecticides are generally, confined to one plant species and broad studies concomitantly evaluating the insecticide effect on more than one crop specifically, the legume are scarce. Hence, this study was designed to assess the effect of technical grade insecticide, pyriproxyfen simultaneously on legumes like chickpea, pea, lentil and greengram. Pyriproxyfen showed the highest toxicity to root and shoot dry biomass, leghaemoglobin, chlorophyll content and seed protein in chickpea, nodule numbers in pea, shoot nitrogen and root phosphorus in greengram, and nodule biomass, root nitrogen, root phosphorus, shoot phosphorus and seed yield in lentil. For instance, pyriproxyfen decreased the number of nodules (percent decline over controls) in each legume in an order: pea (44) > greengram (14) > chickpea (5) = lentil (5). Similarly, pyriproxyfen mediated percent decline in leghaemoglobin occurred in the order like: chickpea (69) > lentil (25) > pea (18) > greengram (12). Generally, pyriproxyfen affected most adversely the growth of both chickpea and lentil. It is concluded that the extent of phyto-toxicity of insecticide and the type of plant organs affected might differ among plant species.

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Behavior of Certain Lactic Acid Bacteria in the Presence of Pesticides Residues

Cited by 18 publications

References 2 publications

Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

Stability of the pyrethroid pesticide bifenthrin in milled wheat during thermal processing, yeast and lactic acid fermentation, and storage

Dissipation of pirimiphos-methyl during wheat fermentation by Lactobacillus plantarum

Growth suppression of legumes in pyriproxyfen stressed soils:<br>A comparative study

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