“…Azo dye decolorization by mixed as well as pure cultures, generally, requires organic sources such as glucose, starch, acetate, ethanol, peptone yeast extract, or a combination of complex organic sources and carbohydrates [41,42,48,49,76,84,85,95,109]. As a result of the anaerobic reduction step, a variety of colorless aromatic compounds are synthesized.…”