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Başlık: Degradation trends of some ınsecticides and microbial changes during sauerkraut fermentation under laboratory conditions
Yazarlar: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Maden, Büşra
Kumral, Ayşegül Yıldırım
DFJ-3253-2022
AAG-8415-2021
57217100986
16039935800
Anahtar kelimeler: Agriculture
Chemistry
Food science & technology
Cabbage
Degradation
Fermentation
Insecticides
Lactic acid bacteria
Yeasts
Lambda-cyhalothrin
7 organophosphorus pesticides
Lactobacillus-plantarum
Skimmed-milk
Cabbage
Food
Deltamethrin
Chlorpyrifos
Dimethoate
Residues
Biodegradation
Lactic acid
Process control
Chlorpyrifos-methyl
Fermentation conditions
Fermentation periods
Fermentation process
Laboratory conditions
Lactic acid bacteria
Yayın Tarihi: 16-Ara-2020
Yayıncı: Amer Chemical
Atıf: Maden, B. ve Kumral, A. Y. (2020). "Degradation trends of some ınsecticides and microbial changes during sauerkraut fermentation under laboratory conditions". Journal of Agricultural and Food Chemistry, 68(50), 14988-14995.
Özet: 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 (lambda-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 lambda-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.
URI: https://doi.org/10.1021/acs.jafc.0c03948
https://pubs.acs.org/doi/abs/10.1021/acs.jafc.0c03948
http://hdl.handle.net/11452/34517
ISSN: 0021-8561
1520-5118
Koleksiyonlarda Görünür:Scopus
Web of Science

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