A new study published in Letters in Applied Microbiology shows 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:
Posted on: Tue, 10 Sep 2013 19:45:34 +0000
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