Table 4.
The main microbial species and strains found to reduce pesticide levels in flour, bread, and sourdough.
| Source | Species and Strain | Pesticide | Reduction | Reference |
|---|---|---|---|---|
| Corn silage | Lp. plantarum 1.0315, Lp. plantarum 1.0624, Lp. plantarum 1.0622 | Chlorpyrifos, phorate | 33.4% for phorate (0.36 mg/kg) after 10 weeks, but very close to control fermentation (26.2%) | [98] |
| Bread wheat | Lp. plantarum | Pirimiphos, pirimiphos-methyl | 15–34% pirimiphos-methyl (5 mg/kg) for 48 h |
[99] |
| Bread | Saccharomyces cerevisiae | Glyphosate | 21% for 1 h at 50 mg/kg | [100] |
| Bread | Saccharomyces cerevisiae | Endosulfan, deltamethrin, malathion, propiaconazole, chlorpyriphos, hexaconazole |
75–89% at 1 mg/kg; 47–70% at 4 mg/kg; after 12 h fermentation at 30 °C and 20 min baking at 80 °C |
[101] |
| Wheat flour | Lp. plantarum | Bifenthrin | 42% at 0.5 mg/kg, only 18% at 2.5 mg/kg |
[102] |
| Alfalfa silage | Lp. pentosus 3–27 | Beta-cypermethrin | 96% at 50 mg/L for 4 days | [103] |
| Wheat | Saccharomyces cerevisiae | Pirimiphos methyl | 48.8% at 5 mg/kg for 72 h | [104] |
| Wheat | Lp. plantarum | Chlorpyrifos methyl | 56.7% at 3 mg/kg for 72 h | [105] |