Biodegradation

, Volume 17, Issue 5, pp 487–494

Characterization of a fungal strain capable of degrading chlorpyrifos and its use in detoxification of the insecticide on vegetables

Authors

    • Department of Plant ProtectionCollege of Agriculture & Biotechnology, Zhejiang University
  • Hua Fang
    • Department of Plant ProtectionCollege of Agriculture & Biotechnology, Zhejiang University
  • Xiao Wang
    • Department of Plant ProtectionCollege of Agriculture & Biotechnology, Zhejiang University
  • Xiao Mao Wu
    • Department of Plant ProtectionCollege of Agriculture & Biotechnology, Zhejiang University
  • Min Shan
    • Department of Plant ProtectionCollege of Agriculture & Biotechnology, Zhejiang University
  • Jing Quan Yu
    • Department of HorticultureCollege of Agriculture & Biotechnology, Zhejiang University
Original paper

DOI: 10.1007/s10532-005-9020-z

Cite this article as:
Yu, Y.L., Fang, H., Wang, X. et al. Biodegradation (2006) 17: 487. doi:10.1007/s10532-005-9020-z

Abstract

A fungal strain capable of utilizing chlorpyrifos as sole carbon and energy sources was isolated from soil by enrichment cultivation approach. The half-lives of degradation (DT50) for chlorpyrifos at concentrations of 1, 10, and 100 mg l−1 by the fungal strain DSP in mineral salt medium were measured to be 2.03, 2.93, and 3.49 days, respectively. Two cell-free extracts [E (1:10) and E (1:20)] from the fungal strain DSP in bran–glucose medium were prepared and used to enhance chlorpyrifos degradation on vegetables. Compared with the controls, the DT50 of chlorpyrifos were reduced by 70.3%, 65.6%, 80.6%, 80.6%, and 86.1%, and by 53.8%, 43.2%, 66.0%, 54.3%, and 67.7% on E (1:20) and E (1:10) treated pakchoi, water spinach, Malabar spinach, haricot beans, and pepper, respectively. The 7-day residual values (R7) of chlorpyrifos on E (1:10) treated vegetables were all lower than the corresponding maximum residue levels of European Union (EU MRLs), except that the R7 value on haricot beans was slightly higher than the corresponding EU MRLs. The results indicate that cell-free extracts could rapidly degrade chlorpyrifos residues on vegetables.

Keywords

biodegradationcell-free extractchlorpyrifosmicroorganismresiduevegetable

Copyright information

© Springer 2006