ABSTRACT
Reductive and hydrolytic activities on two food colours namely metanil yellow and indigo carmine by different strains of enteric bacteria were evaluated. Enteric bacteria possessed both reductive and hydrolytic capabilities which depended upon the incubation period and the type of strain. In certain bacterial strains, (Escherichia coli and Vibrio sp.), reductive activity was visible after 3 hr. Other enteric strains showed an increasing activity right from the beginning of incubation. Enterobacter cloacae appeared to be producing maximum reductive capability followed by Enterobacter aerogenes and E. coli. Even enteric bacterial strains demonstrated a good response in obtaining hydrolytic activity of indigo carmine during incubation upto 10 hr, establishing the fact that the gut microflora may cause health problem to consumers.
Subject(s)
Adult , Enterobacteriaceae/metabolism , Food Coloring Agents/metabolism , Humans , Hydrolysis , Oxidation-Reduction , Vibrionaceae/metabolismABSTRACT
Caecal microflora were employed to study the degradation pattern, with time course of Metanil yellow and Orange II-two extensively used non-permitted food colours. Metanil yellow and Orange II showed the respective Degradation Index 50 (DI 50) values of 369 and 288 min. However, the blend of Metanil yellow and Orange II (1:1) resulted in the D1 50.value of 288 min. Metanil yellow, Orange II and their blend were resolved into respective metabolites in different solvent systems.