Nasty pesticide in wheat degraded by probiotic used in culturing foodSubmitted by Bob-45 on Sun, 07/28/2013 - 07:32
Fri, 26 Jul 2013 15:53 CDT
A new study published in Letters in Applied Microbiologyshows that a commonly used food probiotic known as Lactobacillus plantarum is capable of degrading dangerous pesticide residues in wheat (pirimiphos-methyl), confirming the traditional fermentation-based food-processing technique known as culturing can significantly improve the safety of conventional food.
The researchers found that Lactobacillus plantarum enhanced the degradation of the pesticide from 15-34%, a close to 81% enhancement. The significance and impact of the study was described as follows:
Pesticide residues are an unavoidable part of the environment due to their extensive applications in agriculture. As wheat is a major cultivated cereal, the presence of pesticide residues in wheat is a real concern to human health. Reduction in pesticide residues during fermentation has been studied, but there is a lack of data regarding pesticide residues dissipation during cereal fermentation. Present work investigates the dissipation of pirimiphos-methyl during wheat fermentation by L. plantarum. Results are confirmation that food-processing techniques can significantly reduce the pesticide residues in food, offering a suitable means to tackle the current scenario of unsafe food.