Decolourisation of commercial food dyes using laccase rich Pycnoporus cinnabarinus extracellular fluid and a commercial laccase

Search Swinburne Research Bank

Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.3/88733

Check Swinburne's subscriptions for full text availability

Title: Decolourisation of commercial food dyes using laccase rich Pycnoporus cinnabarinus extracellular fluid and a commercial laccase
Author(s): McCarthy, John T.; Levy, Veronique C.; Fecondo, John V.
Abstract: Pycnoporus cinnabarinus laccase decolourisation of commercial food dyes was examined to determine the potential for using these extracellular enzymes in the treatment of dye waste. The phenolic and non-phenolic indigotine food dyes were decolourised by P. cinnabarinus laccase. The decolourisation rates were significantly greater when the P. cinnabarinus laccase treatment was supplemented with the commercial laccase mediator Denilite Plus. Dye decolourisation rates for the mediated P. cinnabarinus laccase treatment was equivalent to or greater than those achieved by mediated commercial Denilite laccase treatment. The non-phenolic tartrazine and brilliant blue dyes were not decolourised by either unmediated or mediated laccase treatments.
Publication type: Book chapter
Research centre: Swinburne University of Technology. Faculty of Life and Social Sciences. Environment and Biotechnology Centre
Source: Water quality and waste treatment / Ian H. Harding and Marylou Molphy (eds.), Chapter 1.6, pp. 42-48
Publication year: 2007
Keyword(s): Decolourisation; Denilite laccase; Food dyes; Pycnoporus cinnabarinus
Publisher: Environmental and Biotechnology Centre, Faculty of Life and Social Sciences, Swinburne University of Technology
ISBN: 855908297
Publisher URL: http://www.swinburne.edu.au/lss/
Additional information: This book contains research articles resulting from the Australian-Indonesian Environmental Science Project.
Peer reviewed