To verify the degradation products formed during dye decolorization
by Lysinibacillus sp. RGS, GCeMS analysis was carried out,
revealing the presence of several peaks in TIC (data not shown). The
low molecular weight aromatic compounds were produced from
the degradation of Remazol Red by Lysinibacillus sp. RGS. Accordingly,
the pathway for the degradation of Remazol Red is proposed
as depicted in Fig. 3, showing various steps involved in the degradation
mechanism. However, very little is known about the nature
of the degradation products formed in these reactions and the
reaction mechanism about oxidoreductive enzymes. We propose