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Biosorption of CR Dye in Aqueous Solution by Bacillus licheniformis SRCM 120569 Isolated from Korean Turbid Rice Wine (Makgeolli) KCI 등재

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The biosorption characteristics of SRCM 120569 biomass on anionic Congo red (CR) dye. SRCM 120569 strain isolated from Korean turbid rice wine (makgeolli) was identified by 16S rRNA sequence analysis as Bacillus licheniformis. Bacillus licheniformis SRCM 120569 (Genbank Accession No. MW819861) showed superior CR dye biosorption capacity in an aqueous solution. Maximum adsorption capacities of 61.2 and 133.1 mg/g were obtained at pH 3.41 and 0.01 g/50 mL dried cell dosage, respectively. The CR dye adsorption properties by the Bacillus licheniformis SRCM120569 strain were characterized by Fourier transform infrared spectroscopy (FT-IR), point of zero charge (pHpzc) analysis, and phylogenetic analysis. The biosorption isotherm and kinetic models are well described with the Langmuir adsorption isotherm and pseudo-second-order kinetic models.

목차
Introduction
Materials and Methods
    Isolation and identification of CR dye biosorptionbacteria
    Analytical methods
    CR dye biosorption experiments
    Biosorption isotherm model
    Biosorption kinetic model
Results and Discussion
    Identification and characterization of the Bacilluslicheniformis SRCM 120569
    Effect of the biomass dosage
    Effect of the initial pH and point of zero charge
    Biosorption isotherms and kinetics
Conclusion
Acknowledgements
References
저자
  • Jinwon Kim(Microbial Institute for Fermentation Industry)
  • Hee-Jong Yang(Microbial Institute for Fermentation Industry)
  • Gwangsu Ha(Microbial Institute for Fermentation Industry)
  • Su-Ji Jeong(Microbial Institute for Fermentation Industry)
  • Hee-Gun Yang(Microbial Institute for Fermentation Industry)
  • Ho-Jin Jeong(Microbial Institute for Fermentation Industry)
  • Se-Won Park(Microbial Institute for Fermentation Industry)
  • Do-Youn Jeong(Microbial Institute for Fermentation Industry) Corresponding author