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The potencies of three microorganisms to dissipate four organophosphorus pesticides in three food materials during traditional fermentation

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Abstract

Edible yeast, Lactobacillus plantarum and Mucor were used in traditional fermentation of three food materials wheat dough, pickled Chinese cabbage and Mao-tofu, respectively. The potencies of yeast, lactic acid bacteria and Mucor to promote the degradation of four organophosphorus pesticides (OPPs) including chlorpyrifos, dichlorvos, phorate and trichlorphon were studied, via detection of OPP residues by gas chromatography and calculation of OPPs degradation rate constants by a first-order reaction model. Analysis results showed that about 16.6–31.8, 96.2–99.7 and 79.7–99.5 % of the OPPs were removed from these food materials after fermentation times of 5 h, 42 and 6 days, respectively. Dichlorvos and phorate in all cases were the most labile and stable pesticides, as they gave the highest and lowest degradation rate constants, respectively. Inoculation of yeast, L. plantarum and Mucor resulted in the investigated samples enhanced OPPs rate constants by 82–270, 115–219 and 115–224 %, respectively. The OPPs in wheat dough and Mao-tofu showed 4–12 folds greater rate constants than those OPPs in pickled Chinese cabbage. It is concluded that these microorganisms are able to enhance OPPs dissipation in these fermented food materials, and yeast and Mucor are more potent than L. plantarum to degrade OPPs.

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Acknowledgments

This study was funded by the National Key Technological Research and Development Program of China during the 11th Five-Year Plan Period (Project No. 2006BAD04A08). The authors also thank Miss Bo Wang for her kindly help in paper preparation. The authors also thank the anonymous reviewers and editors for their valuable advice.

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Authors and Affiliations

  1. Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, People’s Republic of China

    Xin-Wei Zhou & Xin-Huai Zhao

  2. Harbin Institute of Product Quality Supervision and Inspection, 150036, Harbin, People’s Republic of China

    Hong-Fang Liu

  3. Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030, Harbin, People’s Republic of China

    Xin-Huai Zhao

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  1. Xin-Wei Zhou
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  2. Hong-Fang Liu
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Correspondence to Xin-Huai Zhao.

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Zhou, XW., Liu, HF. & Zhao, XH. The potencies of three microorganisms to dissipate four organophosphorus pesticides in three food materials during traditional fermentation. J Food Sci Technol 52, 7353–7360 (2015). https://doi.org/10.1007/s13197-015-1848-6

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  • DOI: https://doi.org/10.1007/s13197-015-1848-6

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