Biodegradation of chlorpyrifos by lactic acid bacteria during kimchi fermentation.
We examined the role of microorganisms in the degradation of the organophosphorus (OP) insecticide chlorpyrifos (CP) during kimchi fermentation. During the fermentation of kimchi, 30 mg L(-1) of CP was added and its stability assayed during fermentation. CP was degraded rapidly until day 3 (83.3%) and degraded completely by day 9. Four CP-degrading lactic acid bacteria (LAB) were isolated from kimchi fermentation in the presence of 200 mg L(-1) CP and were identified as Leuconostoc mesenteroides WCP907, Lactobacillus brevis WCP902, Lactobacillus plantarum WCP931, and Lactobacillus sakei WCP904. CP could be utilized by these four strains as the sole source of carbon and phosphorus. Coumaphos (CM), diazinon (DZ), parathion (PT), and methylparathion (MPT) were also degraded by WCP907, WCP902, WCP931, and WCP904 when provided as sole sources of carbon and phosphorus.
Cho
Kye Man
KM
Division of Applied Life Science (BK21 Program), Research Institute of Agriculture and Life Science, Gyeongsang National University, Chinju 660-701, Korea.
Math
Reukaradhya K
RK
Islam
Shah Md Asraful
SM
Lim
Woo Jin
WJ
Hong
Su Young
SY
Kim
Jong Min
JM
Yun
Myoung Geun
MG
Cho
Ji Joong
JJ
Yun
Han Dae
HD
D001673:Biodegradation, Environmental; D001937:Brassica / Q000382:microbiology*; D004390:Chlorpyrifos / Q000378:metabolism*; D003257:Consumer Product Safety; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D007306:Insecticides / Q000378:metabolism*; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D008969:Molecular Sequence Data
D007306:Insecticides; D019344:Lactic Acid; D004390:Chlorpyrifos