Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Shahrak-e Pajoohesh, Km 15, Tehran-Karaj Highway, P.O. Box: 14965/161, Tehran, Iran.
J Hazard Mater. 2019 Jul 5;373:608-619. doi: 10.1016/j.jhazmat.2019.03.111. Epub 2019 Apr 1.
Carmoisine is an azo dye widely used in many industries, and therefore frequently occurs in the effluent of many factories. To our knowledge, biological degradation of carmoisine has received little attention. The present study investigates the capability of Saccharomyces cerevisiae ATCC 9763 for degradation of carmoisine. Spectrophotometry data indicates that carmoisine (50 mg/l) was eliminated from the aqueous medium after approximately 7 h of incubation with Saccharomyces under anaerobic shaking conditions. Thin layer chromatography (TLC) revealed the removal of carmoisine as well as the appearance of aromatic amines in samples collected from the decolourized medium by S. cerevisiae and this was subsequently confirmed by Fourier transform infrared (FTIR) spectroscopy. Liquid chromatography mass spectrometry (LC/MS) was carried out on fractions from consecutive column chromatography and two-dimensional (2D) chromatography. LC/MS indicated degradation of carmoisine into its constituent aromatic amines. In addition, investigating the effect of environmental conditions on the decolourization process indicated that yeast extract could positively affect decolourization rates; shaking significantly accelerated decolourization and shortened the time required for complete biodecolourization from ≃ 8 days to ≃ 7 h; and Saccharomyces was able to consume sucrose as a carbon source and remove the carmoisine despite the presence of sunset yellow, which remained unaffected.
胭脂红是一种偶氮染料，广泛应用于许多行业，因此经常出现在许多工厂的废水中。据我们所知，胭脂红的生物降解尚未得到广泛关注。本研究调查了酿酒酵母 ATCC 9763 降解胭脂红的能力。分光光度法数据表明，在厌氧摇床条件下，胭脂红（50mg/L）与酿酒酵母孵育约 7 小时后，从水溶液中被消除。薄层层析（TLC）显示，胭脂红被去除，以及在被 S. cerevisiae 脱色的培养基中收集的样品中出现芳香胺，这随后通过傅里叶变换红外（FTIR）光谱得到证实。通过连续柱层析和二维（2D）层析对 fractions 进行液相色谱质谱（LC/MS）分析。LC/MS 表明胭脂红被降解为其组成的芳香胺。此外，研究环境条件对脱色过程的影响表明，酵母提取物可以正面影响脱色速率；振荡显著加速了脱色过程，并将完全生物脱色所需的时间从约 8 天缩短至约 7 小时；并且尽管存在日落黄，酵母仍然能够消耗蔗糖并去除胭脂红，而日落黄则不受影响。
