EFFICACY OF LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM AND BIFIDOBACTERIUM BIFIDIUM INDIVIDUALLY AND COLLECTIVELY AS CONSORTIA IN THE BIODEGRADATION OF AZO DYES; CARMOISINE AND TARTRAZINE

Abstract

This study explores the influence of various probiotic bacterial strains on the degradation of two common synthetic azo dyes, Carmoisine and Tartrazine. The experiment focuses on the impact of Lactobacillus casei, Lactobacillus plantarum, Bifidobacterium bifidum, and as consortium of these strains on the degradation of Carmoisine and Tartrazine. The investigation revealed differential responses in the degradation of these dyes Carmoisine and Tartrazine. The findings suggest that the probiotic strains studied hold the potential to effectively degrade Carmoisine but may have limited impact on Tartrazine degradation. Given the widespread usage of these dyes in various applications, these results could have implications for human health and environmental safety and contribute to minimizing food safety and environmental risks.