BIODECOLORIZATION OF BASIC FUCHSIN DYE BY Saccharomyces cerevisiae ISOLATED FROM SALT WATER AND PALM WINE
AUTA HELEN SHNADA *
Department of Microbiology, Federal University of Technology, P.M.B 65, Minna, Niger State, Nigeria
ADEDAMOLA JOSHUA OLATUNDE
Department of Microbiology, Federal University of Technology, P.M.B 65, Minna, Niger State, Nigeria
ARANSIOLA ABIODUN SESAN
Bioresources Development Centre, National Biotechnology Development Agency, Onipaanu, Ogbomoso, Oyo State, Nigeria
ABIOYE OLABISI PETER
Department of Microbiology, Federal University of Technology, P.M.B 65, Minna, Niger State, Nigeria
DAMISA DURO
Department of Microbiology, Federal University of Technology, P.M.B 65, Minna, Niger State, Nigeria
*Author to whom correspondence should be addressed.
Abstract
In this study, Saccharomyces cerevisiae isolated from palm wine and salt water was used to degrade 20 mg basic fuchsin dye for a period of 12 days under aerobic condition in 250 mL, 500 mL and 750 mL mineral salt media. The degree of decolorization of basic fuchsin was determined using UV-visible spectrophotometer with absorbance of 620 nm. At the end of twelve days, 60.39%, 41.29% and 24.47% (for Saccharomyces cerevisiae isolated from salt water) basic fuchsin decolorization by Saccharomyces cerevisiae were recorded and 72.61%, 48.88% and 33.92% (for Saccharomyces cerevisiae isolated from palm wine) basic fuchsin decolorization by the same organism were recorded in 250 mL, 500 mL and 750 mL concentrations at pH 6.5, respectively. The results suggest the potential of Saccharomyces cerevisiae for the treatment of waste water containing basic fuchsin.
Keywords: Basic fuchsin, dye, spectrophotometer, decolorization, Saccharomyces cerevisiae