Degradation Trends of Some Insecticides and Microbial Changes during Sauerkraut Fermentation under Laboratory Conditions
| Autor: | Ayşegül Kumral, Busra Maden |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Insecticides Colony Count Microbial Food Contamination Brassica Bacterial growth 01 natural sciences chemistry.chemical_compound food Starter Nitriles Pyrethrins Food science food.dish biology 010401 analytical chemistry food and beverages General Chemistry biology.organism_classification 0104 chemical sciences Lactic acid Biodegradation Environmental chemistry Fermentation Food Microbiology Malathion Sauerkraut General Agricultural and Biological Sciences Bacteria Lactobacillus plantarum 010606 plant biology & botany |
| Zdroj: | Journal of Agricultural and Food Chemistry. 68:14988-14995 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.0c03948 |
| Popis: | The aim of this study was to monitor the degradation of three insecticides licensed for the control of cabbage moths during the 14-day fermentation period of sauerkraut samples. The hypothesis of this study is that the different sauerkraut fermentation processes could affect the degradation of applied insecticides. For this purpose, the fresh cabbage leaves contaminated with (λ-cyhalothrin, malathion, and chlorpyrifos-methyl) were left for fermentation with and without (natural) starter addition (Lactobacillus plantarum 112), and vacuum-packed as a control under laboratory conditions. The pH values and microbial growth were periodically monitored in sauerkraut samples during the fermentation period. During this time, the insecticide residues were determined in control and treatment samples using LC-MS-MS. In control samples, the degradation of chlorpyrifos-methyl and malathion was higher with rates of 69 and 98%, respectively, compared with the sauerkraut samples (12 and 59%; 31 and 34%, respectively) 14 days after the insecticide application. At the end of fermentation (14 d), no significant reduction in λ-cyhalothrin was detected in both treatments and control (13-19% reduction). The current study demonstrated that the presence of the lactic acid bacteria in the sauerkraut fermentation accelerated pH decline (below 4.0), and these fermentation conditions probably decelerated the degradation of malathion and chlorpyrifos-methyl. The results showed that the stability of different insecticides varied during the same fermentation process. |
| Databáze: | OpenAIRE |
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