BIODECOLORIZATION OF BASIC FUCHSIN DYE BY Saccharomyces cerevisiae ISOLATED FROM SALT WATER AND PALM WINE

Abstract

In this study, Saccharomyces cerevisiae isolated from palm wine and salt water was used to degrade 20 mg basic fuchsin dye for a period of 12 days under aerobic condition in 250 mL, 500 mL and 750 mL mineral salt media. The degree of decolorization of basic fuchsin was determined using UV-visible spectrophotometer with absorbance of 620 nm. At the end of twelve days, 60.39%, 41.29% and 24.47% (for Saccharomyces cerevisiae isolated from salt water) basic fuchsin decolorization by Saccharomyces cerevisiae were recorded and 72.61%, 48.88% and 33.92% (for Saccharomyces cerevisiae isolated from palm wine) basic fuchsin decolorization by the same organism were recorded in 250 mL, 500 mL and 750 mL concentrations at pH 6.5, respectively. The results suggest the potential of Saccharomyces cerevisiae for the treatment of waste water containing basic fuchsin