Microbial degradation early research

Preparation of the fruit. Since the early research of Webb et al. (33) several workers have recognized the problem of artefact formation during work-up of grapes. Accordingly, these investigators have employed additives such as NaF and ascorbic acid or SO. and sorbic acid to minimize microbial and oxidative degradation of the juice (2,10,34). 

Since this early discovery there has been considerable appreciation for the role of the soil microbial community in pesticide transformations. In some cases the role of microorganisms has been stressed by comparison of degradation rates in natural and sterilized systems (32), while in others researchers have chosen to use isolation of pesticide-degrading microorganisms from soil sis evidence of microbial involvement (33). It has also been recognized that environmental conditions that influence microbial activity (temperature, moisture,...) affect the microbial degradation of pesticides in soil (34). The importance of microbial involvement is demonstrated by the many reviews of pesticide/microbe interactions that have appeared (35-41). 

Research on control failures during the late 1970 s and early 1980 s focused on carbofuran, a compound that had earlier provided excellent control and had captured a considerable share of the rootworm insecticide market (e.g. 20% of treated acres in Iowa in 1977)(9). Although some studies found no correlation between prior use of carbofuran and an enhanced rate of carbofuran degradation (10.11) both monitoring of field residues (12-14) and laboratory degradation tests (15-17) conclusively demonstrated enhanced microbial degradation as the cause of decreased carbofuran persistence in fields with histories of carbofuran use. Thus, a... 

---