Bacterial-Degradation of Pesticides Residue in Iranian Vegetable During Fermentation.
2007
A`zizi, Aslan
In this research, the capability of isolated lactic acid bacteria form some vegetables native of Iran on the degradation of agricultural pesticides residue during the fermentation process was investigated . Selected pesticides were Malation and Diazinon, which are commonly broadcast in Iran. Isolated bacteria belonged to the lactic acid bacteria (LAB) group and included their all four genus, namely Lactobacili, Streptococci, Leuconostoc and Pediococci.. The highest population of bacterial was observed up to 24 hr of fermentation. After this period the cfu/ml decreased dramatically. The pH of the product reached to 4.0 after 24 hr of fermentation and then decreased slowly, so that after 72 hr of fermentation did not exceed 3.6. Mixture of lactic acid bacteria showed good capability of decreasing the Malation concentration from 3.5 decreased to 0.5 mgkg-1 after 48 hr of fermentation. The concentration of Diazinon did not decrease as previous one during this process (degradation was 0.1 mgkg-1 compared to initial concentration). Adapted microorganisms were able to well grow in the culture media containing Malation and Diazinon. Finally, isolated lactic acid bacteria were considerably more capable of decomposing the pesticides and decreasing the product pH when applied in mix culture, compared to the conditions that they added separately, as a single culture.
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