The effect of Saccharomyces cerevisiae on the stability of the herbicide glyphosate during bread leavening.
OBJECTIVE
To investigate the ability of baker's yeast (Saccharomyces cerevisiae) to degrade the herbicide glyphosate during the fermentation cycle of the breadmaking process.


RESULTS
Aqueous glyphosate was added to bread ingredients and kneaded by commercially available breadmaking equipment into dough cultures. Cultures were incubated in the breadmaker throughout the fermentation cycle. The recovery of glyphosate levels following fermentation was determined, thus allowing an estimation of glyphosate degradation by yeast.


CONCLUSIONS
It was shown, for the first time, that S. cerevisiae plays a role in metabolizing glyphosate during the fermentation stages of breadmaking. Approximately 21% was degraded within 1 h.


CONCLUSIONS
As a result of projected increases in the glyphosate use on wheat and the role of bread as a dietary staple, this may contribute to more informed decisions being made relating to the use of glyphosate on glyphosate-resistant wheat, from a public health/regulatory perspective.
Low
F L
FL
School of Biological Sciences, University of Canterbury, Christchurch, New Zealand.
Shaw
I C
IC
Gerrard
J A
JA
D001939:Bread / Q000382:microbiology*; D003257:Consumer Product Safety; D005285:Fermentation; D005998:Glycine / Q000031:analogs & derivatives* / Q000378:metabolism*; D006540:Herbicides / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D000097797:Glyphosate
D005998:Glycine; D006540:Herbicides; D000097797:Glyphosate