Biodegradation of azo dyes by the yeast Candida zeylanoides in batch aerated cultures

A number of simple azo dyes was degraded in liquid aerated batch cultures by a strain of the yeast Candida zeylanoides. The standard decolorization medium contained glucose as a carbon and energy source, and its pH was either controlled to 5.0–5.2, or allowed to decrease to 3.2-2.8, in the course of...

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Bibliographic Details
Published in:	Chemosphere (Oxford) Vol. 38; no. 11; pp. 2455 - 2460
Main Authors:	Martins, M.A.M., Cardoso, M.H., Queiroz, M.J., Ramalho, M.T., Campus, A.M.O.
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-05-1999 Elsevier
Subjects:	Applied sciences azo compounds Azo Compounds - chemistry Azo Compounds - metabolism biodegradation Biodegradation, Environmental Biological and medical sciences Biological treatment of waters Biotechnology Candida - growth & development Candida - metabolism Candida zeylanoides Coloring Agents - chemistry Coloring Agents - metabolism Culture Media cultured cells decolorization dyes Environment and pollution Exact sciences and technology Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Industrial applications and implications. Economical aspects Industrial wastewaters Kinetics Pollution Wastewaters Water treatment and pollution Candida zeylanoides Chemical industry Discoloration Aerobiosis Process control Biological purification Fungi Bioreactor Batchwise Industrial waste water Azo dye pH Fungi Imperfecti Waste water purification Performance Thallophyta
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Summary:	A number of simple azo dyes was degraded in liquid aerated batch cultures by a strain of the yeast Candida zeylanoides. The standard decolorization medium contained glucose as a carbon and energy source, and its pH was either controlled to 5.0–5.2, or allowed to decrease to 3.2-2.8, in the course of microorganism growth. The extent of colour removal in the culture medium was assessed through the decrease in dye absorbance of the supernatants. The extent of colour removal ranged from 44 to 90%, after 7 days, for 5 out of 6 dyes studied in shaked cultures, without pH control, and from 46 to 67%, after 22 hours, for 6 out of 8 dyes in batch experiments, at controlled pH.
Bibliography:	ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0045-6535 1879-1298
DOI:	10.1016/S0045-6535(98)00448-2