title: The potency ofSaccharomyces cerevisiaeandLactobacillus plantarumto dissipate organophosphorus pesticides in wheat during fermentation.
abstract: The degradation behaviour of pirimiphos methyl withSaccharomyces cerevisiaeand chlorpyrifos methyl withLactobacillus plantarumin wheat during fermentation was studied. Yeast fermentation was especially effective for reduction of pirimiphos methyl applied at 5 mg kg-1(maximum residue limit-MRL) causing dissipation for max 48.8%. Pesticide reduction rate decreased with an increase of fortification rate. Thus in samples fortified with 25 and 75 mg kg-1a reduction up to 27.1%, and 23.7% respectively, was observed. Activity ofL. plantarumwas especially effective for reduction of chlorpyrifos methyl applied at 3 mg kg-1(MRL) causing dissipation for max 56.7%. This reduction rate decreased with an increase of fortification rate. In samples contaminated with 15 and 45 mg kg-1dissipation reached up to 38.6% and 34.7% respectively. For both experiments, initial inoculums sizes had no statistically significant effect on pesticides dissipation level, while concerning fermentation temperatures at all fortification levels the highest degradations occurred at 30 °C. Overall, regardless fermentation parameters, the degradation rate constants of pirimiphos methyl fermented with yeast were increased comparing with control samples by 255-573, 56-116 and 119-594% in samples contaminated at MRL, 5MRL and 15MRL of pesticide, while the degradation rate constants of chlorpyrifos methyl fermented with lactobacilli were increased by 74-769, 59-237 and 46-469% respectively. These results evidenced that yeast and lactobacilli played an important role in promoting pirimiphos methyl i.e. chlorpyrifos methyl dissipation in wheat.
authors.affiliation: Institute of Pesticides and Environmental Protection, Banatska 31b, Belgrade, 11080 Serbia.
authors.forename: Tijana M
authors.initials: TM
authors.lastname: Đorđević
authors.affiliation: Institute of Pesticides and Environmental Protection, Banatska 31b, Belgrade, 11080 Serbia.
authors.forename: Rada D
authors.initials: RD
authors.lastname: Đurović-Pejčev
keywords: Fermentation; Lactobacilli; Pesticides; Reduction; Wheat; Yeast