A study took a look at the of microorganisms in the degradation of the organophosphorus insecticide chlorpyrifos during kimchi fermentation.
During the fermentation of kimchi, the insecticide degraded rapidly until day 3, and had degraded completely by day 9. Four lactic acid bacteria were identified as being responsible for the effect.
According to the study, as reported by Green Med Info:
“[The bacteria] were identified as Leuconostoc mesenteroides WCP907, Lactobacillus brevis WCP902, Lactobacillus plantarum WCP931, and Lactobacillus sakei WCP904. [The insecticide] could be utilized by these four strains as the sole source of carbon and phosphorus.”