These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: The potential risks of paclobutrazol residue on yogurt fermentation from the level of chiral enantiomers.
    Author: Guo HM, Zhao Y, Yang MO, Yang ZH.
    Journal: J Dairy Sci; 2020 Sep; 103(9):7682-7694. PubMed ID: 32564955.
    Abstract:
    In recent years, pesticide residues in food have increasingly become the focus of public attention. However, the standard system of pesticide maximum residue limits in fermented food is imperfect, which can lead to potential safety risks to consumers. In this context, the aim of the study was to assess the potential effects of paclobutrazol residue on the yogurt fermentation process. We examined the stereoselective behaviors of the 2 paclobutrazol enantiomers from the perspective of chirality during the yogurt fermentation process. The results indicated that no significant degradation occurred for either of the 2 enantiomers (2R, 3R-paclobutrazol, 2S, 3S-paclobutrazol), and no visible enantiomer conversion behavior was observed. In addition, the reason paclobutrazol did not significantly degrade was explained from the perspective of the microbial function. Results from 16S rRNA sequencing indicated that paclobutrazol significantly affected the microbial composition and inhibited metabolic function of microorganisms to exogenous substances, which impeded the degradation of residual pesticide in yogurt. Furthermore, the stable residue of exogenous substance may cause potential food safety problems. Microbial α-diversity analysis indicated that fermentation time played a more important role on diversity than did paclobutrazol concentration. Moreover, Staphylococcus was found in yogurt after treatment with paclobutrazol; Staphylococcus aureus causes dangerous infectious diseases in humans. We devised a method to investigate the presence of pesticide residues during food fermentation and provided a theoretical basis for food safety assessment.
    [Abstract] [Full Text] [Related] [New Search]