Effect of Lactic Acid Bacteria on Malathion Degradation in Vivo and in Vitro

Abstract

Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, anaerobic or facultative aerobic cocci or rods, which produce lactic acid as one of the main fermentation products of the metabolism of carbohydrates. Many lactobacilli are referred as probiotics due to their antimicrobial activities and human health benefits. Also, their long history of use in fermented products has led to their recognition as GRAS (generally recognized as safe) by the US Food and Drug Authority (FDA). Probiotics are created through the metabolic process known as fermentation and can be delivered to the human gastrointestinal tract through dairy products. Dairy products can be a vehicle for a lot of contaminants such as pesticides. The occurrence of pesticides residues in dairy products is a matter of public health concern, since they are widely consumed by infants, children and adults throughout the world. Therefore, remediation of the toxicity of these pesticide in human has become a primary concern. Some probiotic bacteria, mainly Lactobacilli, have received a great attention due to their ability to reduce the toxicity of several contaminants. For instance, Lactobacilli can reduce the accumulation and toxicity of selective