Research in the field of bioleaching has examined the use of several enzymes produced by bacteria or fungi or biotechnology or microbes themselves or even a cocktail of nature’s harvest as microbes and their enzymes to remove color. This book serves to address various aspects of this field including the history, research conducted, various agents used for bioleaching and also present a merit-demerit analysis and scope of the subject. The authors seek to do their part to environmental safety as this book offers a comprehensive account of the use of nature’s agents in decolorization, thereby, leaving a world with color for generations ahead.
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