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Stolz, A. (2001) Basic and Applied Aspects in the Microbial Degradation of Azo Dyes. Applied Microbiology and Biotechnology, 56, 69-80.

has been cited by the following article:

  • TITLE: Biotransformation of Carmoisine and Reactive Black 5 Dyes Using Saccharomyces cerevisiae

    AUTHORS: Abbas Sadeghi, Mir Aboutaleb Kazemi Bazardehi, Shahrbanoo Raffe, Batoul Zarif

    KEYWORDS: Saccharomyces cerevisiae, Carmoisine, Reactive Black 5, Biotransformation, Dyes, Decolourization

    JOURNAL NAME: Health, Vol.6 No.10, April 2, 2014

    ABSTRACT: Saccharomyces cerevisiae (baker’s yeast) is the most important industrial microorganisms. This yeast is commonly used as a leavening agent in baking bread and bakery products, where it produces carbon dioxide from converting of the fermentable sugars present in the dough. Nowadays, industrial and chemical activities led to produce new compounds with new kinds of contamination in the environment. Discharge of untreated or partially treated industrial sewage has created the contamination problems of rivers and lakes such as drugs, oil, heavy metals, paints, pesticides and various chemical compounds in them. Hence, it is necessary to control and reduce the levels of these compounds in wastewater and bring them to permissible values. This study aims to study the bioconversion potential of commonly available Saccharomyces cerevisiae for the two textile dyes of Carmoisine and Reactive Black 5. Reaction mixtures for biotransformation of dyes included 50 mg/l Carmoisine or 25 mg/l Reactive Black 5 and 1% dried harvested cells of S. cerevisiae (bread’s yeast) were tested. Harvested dry and wet yeast were studied for this purpose. The results show that harvested cells of Saccharomyces cerevisiae are able to bioconvert Carmoisine and Reactive Black 5. Reactive Black 5, Carmoisine are degraded by biotransformation 85% and 53% within 24 hours in water at the room temperature.