Biodegradation of Chlorpyrifos by Lactic Acid Bacteria during Kimchi Fermentation

被引：80

作者：

Cho, Kye Man ^{[1
]}

Math, Reukaradhya K. ^{[1
]}

Islam, Shah Md. Asraful ^{[1
]}

Lim, Woo Jin ^{[1
]}

Hong, Su Young ^{[1
]}

Kim, Jong Min ^{[1
]}

Yun, Myoung Geun ^{[1
]}

Cho, Ji Joong ^{[1
]}

Yun, Han Dae ^{[1
]}

机构：

[1] Gyeongsang Natl Univ, Res Inst Agr & Life Sci, Div Appl Life Sci, Program BK21, Chinju 660701, South Korea

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 05期

关键词：

Organophosphorus insecticides; chlorpyrifos; kimchi; lactic acid bacteria; multiplex PCR; DEGRADING BACTERIUM; STRAIN; CLONING; BIOREMEDIATION; DEGRADATION; METHYL; GENE;

D O I：

10.1021/jf803649z

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：1882 / 1889

页数：8

共 31 条

[21] Field incurred chlorpyrifos and 3,5,6-trichloro-2-pyridinol residues in fresh and processed vegetables [J].