Detection of 2,4-dichlorophenoxyacetic acid herbicide using a FGE-sulfatase based whole-cell Agrobacterium biosensor

Ritcharoon, Benjarat; Sallabhan, Ratiboot; Toewiwat, Neal; Mongkolsuk, Skorn; Loprasert, Suvit

doi:10.1016/j.mimet.2020.105997

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Cited by 7 publications

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Alcoholic Fermentation as a Strategy to Mitigate Pesticides and Mycotoxins

Giacomini

Acosta

Cerqueira

et al. 2023

Food Bioprocess Technol

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In this study alcoholic fermentation was explored to reduce the pesticides -2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone -and the mycotoxin ochratoxin A (OTA), besides evaluating their effects on quality parameters of the process. Fermentation (at 20°C for 168 h) was conducted in synthetic must (YPD and 10 g hL − 1 of yeast Saccharomyces cerevisiae) to which the following were added: 2,4-D (6.73 mg L − 1 ) and procymidone (2.24 mg L − 1 ), simultaneously (Treatment 1); and OTA (0.83 and 2.66 µg L − 1 ) (Treatments 2 and 3). The control treatment had no contaminants. All contaminated treatments showed lower ethanol production and cell viability.The highest decrease in contaminants was found after 168 h of fermentation: 22 and 65% in the cases of both pesticides while OTA decreased 52 and 58% (Treatments 2-0.83 µg L − 1 and 3-2.66 µg L − 1 ). Decrease in procymidone and OTA due to metabolic processes in yeast cells is mainly related to peroxidase activity and glutathione production.

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