Home List of Titles Decolourisation of commercial food dyes using laccase rich Pycnoporus cinnabarinus extracellular fluid and a commercial laccase
Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.3/88733
- Decolourisation of commercial food dyes using laccase rich Pycnoporus cinnabarinus extracellular fluid and a commercial laccase
- McCarthy, John T.; Levy, Veronique C.; Fecondo, John V.
- 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
- Water quality and waste treatment / Ian H. Harding and Marylou Molphy (eds.), Chapter 1.6, pp. 42-48
- Publication year
- Decolourisation; Denilite laccase; Food dyes; Pycnoporus cinnabarinus
- Environmental and Biotechnology Centre, Faculty of Life and Social Sciences, Swinburne University of Technology
- Publisher URL
- Copyright © 2007 Swinburne University of Technology.
- Additional information
- This book contains research articles resulting from the Australian-Indonesian Environmental Science Project.
- Peer reviewed