Publications

Titles

English :

Effect of some fermented milk starters on degradation of Malathion pesticide residues

Arabic :

تأثير بعض بادئات الالبان المتخمرة على تكسير المتبقى من مبيد الملاثيون

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

Animal Production Research Institute (APRI)

serial title

Journal Biological Chemistry Environmental Science

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