Table 3.

The main microbial species and strains found to reduce pesticide levels in pickled vegetables.

Source	Species and Strain	Pesticide	Reduction	Reference
Kimchi	Leuconostoc mesenteroides WCP907, Lev. brevis WCP902, Lp. plantarum WCP931, La. sakei WCP904	Chlorpyrifos, coumaphos, diazinon, parathion, methyl parathion	100% chlorpyrifos for 9 days at 200 mg/L initial concentration	[92]
Kimchi	Lev. brevis WCP902	Chlorpyrifos, coumaphos, diazinon, parathion, methyl parathion	≈75% chlorpyrifos for 9 days at 100 mg/L initial concentration	[93]
Pickled Chinese cabbage	Lp. plantarum	Chlorpyrifos, dichlorvos, phorate, trichlorphon	6.5–18% more compared to normal fermentation after 42 days at 1 mg/kg; <1% of all except chlorpyrifos (≈4%) in the end	[94]
Black olives	Lp. plantarum (LB-1 and LB-2)	Chlorpyrifos, deltamethrin	96% for chlorpyrifos after 3 days and 86% for deltamethrin after 10 days for LB-1 at 100 mg/L	[95]
Sauerkraut	Lp. plantarum 112	λ-cyhalothrin, malathion, chlorpyrifos-methyl	13–19% for λ-cyhalothrin (2 mg/kg) after 14 days; 34–59% for the other two (2–4 mg/kg), but lower than natural fermentation (69–98%)	[96]
Black olives	Lp. plantarum 112, Lp. plantarum 123	Deltamethrin, dimethoate, imidacloprid	2–8% greater compared to natural fermentation after 60 days at 25–350 g/L initially	[97]