Optimization of Environmental Parameters on Microbial Degradation of Reactive Black Dye | OMICS International | Abstract
ISSN: 2155-6199

Journal of Bioremediation & Biodegradation
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Research Article

Optimization of Environmental Parameters on Microbial Degradation of Reactive Black Dye

Maulin P Shah*, Kavita A Patel, Sunu S Nair and Darji AM
Applied and Environmental Microbiology Lab, Enviro Technology Limited (CETP), Plot No: 2413/2414, GIDC, Ankleshwar-393002, Gujarat, India
Corresponding Author : Maulin P Shah
Applied and Environmental Microbiology Lab
Enviro Technology Limited (CETP)
Ankleshwar-393002, Gujarat, India
Fax: +91-2646-250707
E-mail: [email protected]
Received December 10, 2012; Accepted March 13, 2013; Published March 15, 2013
Citation:Shah MP, Patel KA, Nair SS, Darji AM (2013) Optimization of Environmental Parameters on Microbial Degradation of Reactive Black Dye. J Bioremed Biodeg 4:183. doi: 10.4172/2155-6199.1000183
Copyright: © 2013 Shah MP, et al. This is an open-a ccess article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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The study involved isolation of bacteria possessing high potential to degrade Reactive Black azo dye in liquid medium. Eighty four strains of bacteria were isolated through enrichment technique by using Reactive Black azo dye as the source of carbon and nitrogen in the mineral salt medium. Bacterial strains showing high decolorization rate were used to optimize the decolorization of Reactive Black azo dye in liquid culture. The optimum conditions determined for the four selected bacterial strains for decolorization of Reactive Black (250 mg L-1) were pH 7.0, temperature 32°C, when dye solution was supplemented with 0.5% yeast extract as a co-substrate. Out of these five strains, two strains ETL-1 (Klebsiella oxytoca) and ETL-2 (Bacillus subtillis) showed an excellent potential to decolorize 500 mg L-1 Reactive Black in 6 h in the liquid broth.


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