Effect of some fermented milk starters on degradation of Malathion pesticide residues
Abstract: Yoghurt (Y) and bio-yoghurt (bio-y) starter are varied in their ability to degrade malathion A study was carried out on (Y) and (bioY) which manufactured from contaminated milk with malathion at level 1.53 ppm. Milk was divided into two parts, the first part was contaminated and heat treated to 85°C /30min. The second part was heat treated to 85°C /30min and cooled to 40°C then it was contaminated. The treatments were inoculated with yoghurt culture (YC) only, YC + L. acidophilus 1: 1, YC+ Bifidobacterium bifidum 1: 1 and YC + ABT 1: 1 respectively at ratio of 3% and analyzed for pH, rheological, microbiological and the rate of degradation of malathion The results indicated that the rate of decrease in pH values was higher in group (A) than group (B). Group (A) was higher in curd tension than group B The contamination with malathion had no effect on the count of microorganisms. The level of degredation in group (A) was higher than group (B) Milk must be manufactured after heat treated to prevent contamination. The YC and YC +Bif Bifidum had higher ability for minimizing degradation of the malathion content to the permitted value according to FAO/WHO.
Key words: Pesticides, Malathion, bio-yoghurt, Probiotic
Publication year 2009
Pages 625-636
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد - الدقى - الجيزة
Availability number
Organization Name
serial title Journal Biological Chemistry Environmental Science
Web Page
ISSN 1687-5478
Author(s) from ARC
AGROVOC
TERMS		 Cultured milk. Degradation. Malathion. Pesticides. Probiotics. Residues. Starter cultures. Yoghurt.
Publication Type Journal
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