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Maillard reactions products (MRPs) are a major colorant of distillery effluent. It is major source of environmental pollution due to its complex structure and recalcitrant nature. This study has revealed that sucrose glutamic acid-Maillard reaction products (SGA-MRPs) showed many absorption peaks between 200 and 450 nm. The absorption maximum peak was noted at 250 nm in spectrophotometric detection. This indicated the formation of variable molecular weight Maillard products during the SGA-MRPs formation at high temperature. The identified aerobic bacterial consortium consisting  Klebsiella pneumoniae  (KU726953),  Salmonella enterica  (KU726954),  Enterobacter aerogenes  (KU726955),  Enterobacter cloaceae  (KU726957) showed optimum production of MnP and laccase at 120 and 144 h of growth, respectively. The potential bacterial consortium showed decolourisation of Maillard product up to 70% in presence of glucose (1%), peptone (0.1%) at optimum pH (8.1), temperature (37 °C) and shaking speed (180 rpm) within 192 h of incubation. The reduction of colour of Maillard product correlated with shifting of absorption peaks in UV–Vis spectrophotometry analysis. Further, the changing of functional group in FT-IR data showed appearance of new peaks and GC–MS analysis of degraded sample revealed the depolymerisation of complex MRPs. The toxicity evaluation using seed of  Phaseolus mungo  L. showed reduction of toxicity of MRPs after bacterial treatment. Hence, this study concluded that developed bacterial consortium have capability for decolourisation of MRPs due to high content of MnP and laccase.   Electronic supplementary material  The online version of this article (10.1007/s11274-018-2416-9) contains supplementary material, which is available to authorized users.

world journal of microbiology and biotechnology incorporating the mircen journal of applied microbiology and biotechnology/world journal of microbiology and biotechnology

Characterisation of manganese peroxidase and laccase producing bacteria capable for degradation of sucrose glutamic acid-Maillard reaction products at different nutritional and environmental conditions