ENVIS Centre on Environmental Biotechnology, Kalyani University

Discovery of Pickle Spoilage Bacteria which transforms mutagenic azodyes into non-toxic substances Spoilage bacteria that can cause red coloration of pickles' skin during fermentation may actually help clean up dyes in textile industry wastewater, according to a U.S. Department of Agriculture (USDA) study. Some species of Lactobacilli-food-related microorganisms-can cause red coloring when combined with tartrazine, a yellow food-coloring agent used in the manufacture of dill pickles. The scientists noted that several Lactobacilli modify azo dyes, which are used in the textile industry and may wind up in wastewater if untreated. Though many azo dyes are nontoxic, some have been found to be mutagenic. This is the first report that food-related microorganisms can transform azo dyes into non-mutagenic substances.