期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 95, 期 2, 页码 260-266出版社
WILEY-BLACKWELL
DOI: 10.1002/jsfa.6710
关键词
organophosphorus pesticides; susceptibility; skimmed milk; lactic acid bacteria; yogurt starter; phosphatase
资金
- National Key Technological Research and Development Program of China [2006BAD04A08]
BACKGROUNDPrevious research has shown that fresh milk might be polluted by some organophosphorus pesticides (OPPs). In this study the dissipation of nine OPPs, namely chlorpyrifos, chlorpyrifos-methyl, diazinon, dichlorvos, fenthion, malathion, phorate, pirimiphos-methyl and trichlorphon, in skimmed milk was investigated to clarify their susceptibility towards lactic acid bacteria (LAB) and yogurt starters. RESULTSSkimmed milk was spiked with nine OPPs, inoculated with five strains of LAB and two commercial yogurt starters at 42 degrees C for 24 and 5 h respectively and subjected to quantitative OPP analysis by gas chromatography. Degradation kinetic constants of these OPPs were calculated based on a first-order reaction model. OPP dissipation in the milk was enhanced by the inoculated strains and starters, resulting in OPP concentrations decreasing by 7.0-64.6 and 7.4-19.2% respectively. Totally, the nine OPPs were more susceptible to Lactobacillus bulgaricus, as it enhanced their degradation rate constants by 18.3-133.3%. Higher phosphatase production of the assayed stains was observed to bring about greater OPP degradation in the milk. CONCLUSIONBoth LAB and yogurt starters could enhance OPP dissipation in skimmed milk, with the nine OPPs studied having different susceptibilities towards them. Phosphatase was a key factor governing OPP dissipation. The LAB of higher phosphatase production have more potential to decrease OPPs in fermented foods. (c) 2014 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据