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Tea Residue Boosts Dye Decolorization and Induces the Evolution of Bacterial Community

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Abstract

Considerable researches on removal of azo dyes have been reported in recent years, but few researchers have documented adsorption and/or transformation of anthraquinone dyes by physical, chemical, or biological treatment methods due to their fused aromatic structures. In this study, tea residue was found to have significant enhancement effect on the decolorization of anthraquinone dye reactive blue 19. This effect worked on different dye decolorizing bacterial florae and the natural bacterial flora from surface water and exhibited universal feature. Six single bacterial strains were isolated from bacterial flora DDMY2. Unexpectedly, all of them had poor decolorization capacity. High-throughput sequencing results revealed the community evolution of bacterial flora DDMY2 cultured with tea residue after 6 months and 12 months. It was found that the community structure changed dramatically because the influence of tea residue and the dominant functional genera, such as unclassified_o_Pseudomonadales, Stenotrophomonas, Bordetella, and Brevibacillus, was significantly enriched. Meanwhile, the evolved community structure could keep stable for a long time, resulting in the decolorization effect stabilized for a long time. This study provides the tea residue as the bioactivator that can be applied to boost the decolorization of dyes by various potential bacterial florae. It also enlarges our knowledge of making full use of biowaste in biological wastewater treatment.

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Funding

The authors acknowledge the financial support by the Fundamental Research Funds for the Central Universities (2232018G-11, 2232019D3-22), the National Key Research and Development Program of China (Grant No. 2016YFC0400501), the Graduate Student Innovation Fund of Donghua University (CUSF-DH-D-2019078), Anhui Provincial Natural Science Foundation (1808085QE176), the scientific research program of Anhui Provincial Education Department (KJ2018A0444) and the Suzhou University Startup Foundation for Doctor (2016jb04), the “Chenguang Program” supported by Shanghai Education Development Foundation and Shanghai Municipal Education Commission (No. 16CG40). This work was partially supported by Shanghai Leading Academic Discipline Project (B604).

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Authors and Affiliations

  1. College of Environmental Science and Engineering, Donghua University, Shanghai, 201620, China

    Xuehui Xie, Xiulin Zheng, Chengzhi Yu, Qingyun Zhang, Yiqin Wang, Junhao Cong, Bo Yang & Jianshe Liu

  2. State Environmental Protection Engineering Center for Pollution Treatment and Control in Textile Industry, Donghua University, 2999# North Renmin Road, Songjiang District, Shanghai, 201620, China

    Xuehui Xie, Xiulin Zheng, Chengzhi Yu, Qingyun Zhang, Yiqin Wang, Junhao Cong, Bo Yang & Jianshe Liu

  3. Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092, China

    Xuehui Xie & Jianshe Liu

  4. School of Environment and Surveying Engineering, Suzhou University, Suzhou, 234000, Anhui, China

    Na Liu

  5. School of Metallurgy and Environment, Central South University, Changsha, 410083, China

    Zhenjiang He

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  1. Xuehui Xie
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  2. Xiulin Zheng
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  3. Chengzhi Yu
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  7. Na Liu
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  9. Bo Yang
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Correspondence to Xuehui Xie or Bo Yang.

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Xie, X., Zheng, X., Yu, C. et al. Tea Residue Boosts Dye Decolorization and Induces the Evolution of Bacterial Community. Water Air Soil Pollut 230, 261 (2019). https://doi.org/10.1007/s11270-019-4307-6

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