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Decolorisation optimisation of a monoazo disperse dye with Bacillus firmus . Identification of a degradation product
Author(s) -
Arora Sucharita,
Saini Harvinder Singh,
Singh Kamaljit
Publication year - 2007
Publication title -
coloration technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.297
H-Index - 49
eISSN - 1478-4408
pISSN - 1472-3581
DOI - 10.1111/j.1478-4408.2007.00083.x
Subject(s) - degradation (telecommunications) , chemistry , yeast extract , ammonium , sucrose , strain (injury) , salt (chemistry) , yeast , biodegradation , nuclear chemistry , food science , fermentation , organic chemistry , biology , biochemistry , telecommunications , computer science , anatomy
Decolorisation of a heterocyclic monoazo red disperse dye by a bacterial strain Bacillus firmus isolated from local sewage and grown in mineral salt medium (MSM) was investigated. The effect of nutritional as well as environmental factors on the decolorisation efficiency was studied. Aerobic shaking (100 rpm) of a monoazo disperse dye, at pH 6.0, with the strain cultivated after 48 h, resulted in extensive (95–98%) decolorisation at 35 °C, whereas under anoxic conditions, decolorisation was only 75%. The nutrients sucrose (0.125% w/v), ammonium sulphate (0.05% w/v) and yeast extract (0.0025% w/v) have been found to be effective in decolorisation of the dye. One of the degradation products could be isolated and characterised using chromatographic and spectroscopic techniques.