Carbon /Nitrogen sources %Decolourisation Fructose 74.93 ± 1.93 Strach 14.87 ± 1.83 Casein 87.87 ± 1.65 Sodium acetate anhydrous 99.72 ± 1.38 Yeast 55.64 ± 1.30 Galactose 85.12 ± 1.64 Lactose 76.85 ± 1.6 Maltose 80.99 ± 1.71

Table 6: Effect of Carbon Source and Nitrogen source 313 on Acid Orange Dye degradation by Consortium A.