Abstract
Maillard reactions products (MRPs) are a major colorant of distillery effluent. It is major source of environmental pollution due to its complex structure and recalcitrant nature. This study has revealed that sucrose glutamic acid-Maillard reaction products (SGA-MRPs) showed many absorption peaks between 200 and 450 nm. The absorption maximum peak was noted at 250 nm in spectrophotometric detection. This indicated the formation of variable molecular weight Maillard products during the SGA-MRPs formation at high temperature. The identified aerobic bacterial consortium consisting Klebsiella pneumoniae (KU726953), Salmonella enterica (KU726954), Enterobacter aerogenes (KU726955), Enterobacter cloaceae (KU726957) showed optimum production of MnP and laccase at 120 and 144 h of growth, respectively. The potential bacterial consortium showed decolourisation of Maillard product up to 70% in presence of glucose (1%), peptone (0.1%) at optimum pH (8.1), temperature (37 °C) and shaking speed (180 rpm) within 192 h of incubation. The reduction of colour of Maillard product correlated with shifting of absorption peaks in UV–Vis spectrophotometry analysis. Further, the changing of functional group in FT-IR data showed appearance of new peaks and GC–MS analysis of degraded sample revealed the depolymerisation of complex MRPs. The toxicity evaluation using seed of Phaseolus mungo L. showed reduction of toxicity of MRPs after bacterial treatment. Hence, this study concluded that developed bacterial consortium have capability for decolourisation of MRPs due to high content of MnP and laccase.
Highlights
Melanoidins are complex, dark coloured, amino-carbonyl polymeric compounds with high molecular weight, formed by non-enzymatic browning Maillard reaction (MR) during several industrial processes (Hayase 2000; Echavarría et al 2014; Bharagava and Chandra 2010)
This observation corroborated with earlier finding for screening of manganese peroxidase (MnP) and laccase producing bacterial strains by Chandra and Singh (2012).The 16S rRNA genes sequence analysis showed that screened bacterial strain IITRCS01, IITRCS06, IITRCS07, and IITRCS11 were identified as K. pneumoniae (KU726953), S. enterica (KU726954), E. aerogenes (KU726955), E. cloaceae (KU726957), respectively
This study has revealed that SGA-Maillard reactions products (MRPs) showed mixture of variable molecular weight melanoidins
Summary
Melanoidins are complex, dark coloured, amino-carbonyl polymeric compounds with high molecular weight, formed by non-enzymatic browning Maillard reaction (MR) during several industrial processes (Hayase 2000; Echavarría et al 2014; Bharagava and Chandra 2010). There are more than 397 distilleries are operating in India producing approx. 3.25 × 1010 liters of ethanol and generating 40.90 × 1015 liters of effluent annually (AIDA 2016)
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