Biodegradation of Acid Yellow Using Laccase Produced by Bacillus sp. Strain TR and its In-Silico Modeling of the Dye Degradation System

Abstract

The decolourization of the azo dye (acid yellow) by laccase from Bacillus sp. strain TR under submerged fermentation (SmF) was optimized by response surface methodology (RSM). The laccase maximum yield was achieved at 96 h of SmF with pH 7.0, 1.0 g/L of maltose and 3.0 g/L of ammonium acetate at 37 °C. The enzyme yield was estimated that 570 U/mL. About 76.4% of acid yellow decolourization efficiency was observed by the laccase enzyme within 96 h. The substrate surface changes were observed before and after the laccase treatment was analyzed with the scanning electron microscope (SEM) and N = N transformation either nitrogen or ammonia was showed by Fourier transform infrared spectroscopy (FT-IR) analysis. The HPLC analysis explained the formation of various intermediates in the conversion of acid yellow to final products. Further, in silico studies proved the enzyme–substrate interactions and showed a better score of − 27.435 kJ/mol.