Microbial degradation of food dye by pseudomonas aeruginosa / Nuraamalina Rahamat

The effect of contaminants to human health and environment are at alarming rate.
This is due to the pollution in wastewater that are polluted with the effluent
coming from industries especially food industry. Food industries use various types
of dyes such as azo dyes. The compositions of dyes and pigments used in food
industries generate hazardous and toxic waste. This is due to their carcinogen and
mutagenic quality. Today, the most worried phenomenon is when the amount of
azo dye concentrations exists in wastewater varied from lower to higher
concentrations that causes toxicity to biological ecosystem. Physical and chemical
treatment techniques have some disadvantages such as costly, time consuming
and development of residues. Adsorption on the microbial biomass and
bioremediation by microbes can take place the decolourisation of the azo dye.
Bioremediation takes place by anaerobic and aerobic process. This research
project deals with the degradation and decolourisation of Tartrazine dye by
bacteria, Pseudomonas aeruginosa in aerobic conditions. The maximum
degradation of 72.65 % was observed under aerobic condition within 5 hours at
pH 9.12 and temperature of 28.5°C. The degraded metabolites of Tartrazine dye
were analysed by UV-Vis Spectrophotometer. The effectiveness of degradation
and decolourisation of Tartrazine dye by bacteria is within 5 hours in 50 ppm. The
bacteria, Pseudomonas aeruginosa decolourised several dyes from various
industries. Thus, it is useful method for the development of wastewater treatment
methods in the food industries.