Microbial Degradation of Basic Dyes in Wastewaters - Microbial Degradation of Synthetic Dyes in Wastewaters - page 86

Table 1 (continued)
Microbial strain Dye Experimental conditions Mechanism Percent dye

removal
(contact
time)

Reference

White rot fungi
Trametes versicolor

Initial dye conc. 25 mg l − 1 ;28

Crystal violet
(Triphenylmethane)

° C; 200 rpm; Peroxidase-

mediated

99 (7 days) Liu et al.

( 2004 )

Initial dye conc. 5 mg l − 1 ; initial pH 4.5; 30 ° C;
200 rpm; glucose (0.1 %); (NH 4 ) 2 NO 3 (0.5 %)

Sporotrichum
pulverulentum

Malachite green
(Triphenylmethane)

Biosorption 99 (48 h) Vaidya and

Konde ( 2008 )

Initial dye conc. 10 mg l − 1 ; initial pH 5 Pleurotus orida

LCJ 65

Brilliant green
(Triphenylmethane)

- 6; 30 ° C; Biosorption 80 (6 h) Radhika et al.

( 2014 ) 120 rpm; glucose (1 %); yeast extract (0.1 %)

Bacteria
Bacillus subtilis IFO
13719

Initial dye conc. 2.85 mg l − 1 Crystal violet

(Triphenylmethane)

Biodegradation 90 (24 h) Yatome et al.

( 1991 )

Initial dye conc. 980 mg l − 1 ; initial pH 7; 28 ° C

Pseudomonas
mendocina MCM
B-402

Methyl violet
(Triphenylmethane)

Biodegradation 99 (27 h) Sarnaik and

Kanekar
( 1999 )

Initial dye conc. 100 mg l − 1 ; initial pH 7; 37 Stenotrophomonas

maltophila LK-24

Crystal violet
(Triphenylmethane)

° C; Biodegradation 99 (30 h) Kim et al.

( 2002a ) 150 rpm

Initial dye conc. 50 mg l − 1 ; initial pH 7; 40 Clostridium perfrin-

gens AB&J

Bromophenol blue
(Triphenylmethane)

° C Biosorption 97.7 (27 h) Kim et al.

( 2002b )

Initial dye conc. 50 mg l − 1 ; initial pH 7.3; 37 ° C;
200 rpm; beef extract

Brevibacillus sp. Toludine blue (cat-

ionic thiazine)

Biosorption 80 (72 h) Alhassani

et al. ( 2007 )

Bacillus sp. Crystal violet

(Triphenylmethane)

Initial dye conc. 500 ppm; initial pH 7; 30 ° C;
150 rpm

Biodegradation 100 (2.5 h) Ayed et al.

( 2009 )

Staphylococcus
epidermidis

Malachite green
(Triphenylmethane)

Initial dye conc. 750 ppm; initial pH 7.5; 25 ° C; Biodegradation 90 (14 h) Ayed et al.

( 2010 ) glucose (7 mM); yeast extract (0.1 %)