by Jasmin Malik Chua, 09/22/10A reddish cast on a dill pickle spells almost certain gastronomic distress, but the same bacteria that’s responsible for the spoilage could help clean up dyes in textile-industry wastewater, according to a new study by the U.S. Department of Agriculture’s Agricultural Research Service. Certain species of lactic-acid bacteria produce a red coloration when combined with tartrazine, a yellow food-coloring agent—commonly known as FD&C Yellow No. 5—that belongs to a class of synthetic chemicals known AZO dyes. During testing, ARS researchers noticed that several Lactobacilli also modified other AZO dyes, including those used and discharged by the textile industry into wastewater streams.
To read more please visit: http://www.ecouterre.com/pickle-spoiling-bacteria-may-help-clean-up-dyes-in-textile-wastewater
Submitted by Susan Smilek
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