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

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.