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Degradation of p-Aminoazobenzene byBacillus subtilis

  • Food Microbiology
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European journal of applied microbiology and biotechnology Aims and scope Submit manuscript

Summary

p-Aminoazobenzene (PAAB) was degradated byBacillus subtilis. Both aniline and p-phenylenediamine as degradative compounds from PAAB were identified by thin layer chromatographic-, and high performance liquid chromatographic-methods. This fact suggests that the first degradative reaction of PAAB byB. subtilis is reductive fission of azo bond in PAAB.

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Authors and Affiliations

  1. Department of Agricultural Chemistry, Gifu University, Kakamigahara, Gifu, 504, Japan

    Hiroyuki Horitsu, Mitsuo Takada & Mikio Tomoyeda

  2. Department of Synthetic Chemistry, Gifu University, Kakamigahara, Gifu, 504, Japan

    Eiichi Idaka & Toshihiko Ogawa

Authors
  1. Hiroyuki Horitsu
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  2. Mitsuo Takada
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  3. Eiichi Idaka
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  4. Mikio Tomoyeda
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  5. Toshihiko Ogawa
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Horitsu, H., Takada, M., Idaka, E. et al. Degradation of p-Aminoazobenzene byBacillus subtilis . European J. Appl Microbiol. 4, 217–224 (1977). https://doi.org/10.1007/BF01390482

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  • DOI: https://doi.org/10.1007/BF01390482

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