Decolourisation of azo-based food colouran (carmoisine and ponceau 4r) by <i>Escherichia coli</i>.

Abstract

Decolourisation of azo-based food colourants (Carmoisine and Ponceau 4R) by Escherichia coli isolated from human feaces was investigated. Decolourisation was assessed by changes in optical density of culture supernatant and total viable count in media containing the colourants as sole source of carbon and energy. Decrease in optical density was accompanied by increase in total viable count during incubation. Percentage decolourisation of carmoisine was 80% and 75% under aerobic and anaerobic cultivation respectively. The values in Ponceau 4R containing medium were 62.5% and 60% under aerobic and anaerobic cultivation respectively. The potential health risk associated with decolourisation intermediates (aromatic amines) is discussed.



Keywords: Food Colourants, Decolourisation, Escherichia coli.


AJAZEB Vol. 6 2004: pp. 46-50