Volume : III, Issue : VII, July - 2014

Biodegradation of Food Dyes by Lactobacillus Paracasei

Manal A. Hassan, Saad S. Fakhry, Abood H. Moslah, Zahraa A. Jabur

Abstract :

Azo dyes belong to the most important group of synthetic colorants and are used extensively in the textile industries and food coloring. the present study the ability of Lactobacillus paracasei. isolate to modify the dyes; Tartrazin, Allura red and Amaranth was investigated. lactic acid bacteria (LAB) isolates were isolated from dried milk and identified by API 50 CHL Kit. All isolates screened for their capability to modify the food coloring Tartrazin, Amaranth, Allura red. The isolate modified dyes under anaerobic conditions, in MRS Broth. The product had a different color or colorless according differences in incubation time (0, 4, 24,72) hr. and different PH (5,6,8). It absorbed light at 427 and 520 nm,504 nm for Tar., Ama., All. Respectively that degrade dyes were characterized as . Were able to decolorize azo dyes (0.OO6 g/l00ml) within 24hr at optimized conditions pH 5– 6– 8, temperature 37ºC.

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Article: Download PDF   DOI : 10.36106/ijar  

Cite This Article:

Manal A. Hassan, Saad S. Fakhry, Abood H. Moslah, Zahraa A. Jabur Biodegradation of Food Dyes by Lactobacillus Paracasei Indian Journal of Applied Research, Vol.4, Issue.7 July 2014

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