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Biodegradation of palmarosa oil (green oil) by Serratia marcescens

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Biodegradation of oil depends on the nature of the oil, the type of microbial community and a variety of environmental factors. Green oils are being used as consumer goods and as raw materials in industries such as food processing, pharmaceutical and cosmetic. Microbial contaminations of green oils have been the cause of degradation problems. Serratia Marcessens produced cytochrome oxidase, catalase, Dextrose, Lactose, Manose and sorbitol enzymes were the main reason for the degradation af palmarosa oil. Changes of colour and turbidity was also the evidence for green oil degradation by bacteria. More oxygen included protons (O-CH 2 ) group was produced in the presence of bacterial species and the addition ofoxygen took place during bacterial degradation of palmarosa oil. The biodegradation of palmarosa oil by Serratia marcescens have been carried out using High Performance Liquid Chromatography, Fourier Transform Infrared Spectroscopy and Nuclear Magnetic spectroscopy analysis. Carboxyl group present in the palmorasa oil is utilised as a sole carbon sources for the Serratia marcescens

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