ArticleJournal of industrial microbiology & biotechnology2019
Characterization of the microbiota in long- and short-term natural indigo fermentation.
Article in Journal of industrial microbiology & biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Insights into the Regulation of Indigo Production in an EngineeredFoods (Basel, Switzerland) · 2026Article
- Microbes Associated to Dyer's woad (Isatis tinctoria L.): Pigment Extraction, Dyeing and Cultivation with Non-toxic Inputs. A Review.Current microbiology · 2025Review
- Isolation of a Tissierellaceae Bacterium Exhibiting a High Reduction Potential for Insoluble Indigo Dyes.Microbes and environments · 2025Article
- Indigo production goes green: a review on opportunities and challenges of fermentative production.World journal of microbiology & biotechnology · 2024Review
- Effect of Fermentation Scale on Microbiota Dynamics and Metabolic Functions for Indigo Reduction.International journal of molecular sciences · 2023Article
- A Combinational Optimization Method for Efficient Production of Indigo by the RecombinantFoods (Basel, Switzerland) · 2023Article
- Environmental factors contributing to the convergence of bacterial community structure during indigo reduction.Frontiers in microbiology · 2023Article
- Fermentation Blues: Analyzing the Microbiota of Traditional Indigo Vat Dyeing in Hunan, China.Microbiology spectrum · 2022Article
- Article
- Indigofera tinctoria leaf powder as a promising additive to improve indigo fermentation prepared with sukumo (composted Polygonum tinctorium leaves).World journal of microbiology & biotechnology · 2021Article
- The Mechanism Underlying of Long-Term Stable Indigo Reduction State in Indigo Fermentation UsingFrontiers in microbiology · 2021Article
- Microbial Community Analysis of Anaerobic Enrichment Cultures Supplemented with Bacterial Peptidoglycan as the Sole Substrate.Microbes and environments · 2020Article
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Authors and funding
4 authors.
Funding
Abstract
The duration for which the indigo-reducing state maintenance in indigo natural fermentation in batch dependent. The microbiota was analyzed in two batches of sukumo fermentation fluids that lasted for different durations (Batch 1: less than 2 months; Batch 2: nearly 1 year) to understand the mechanisms underlying the sustainability and deterioration of this natural fermentation process. The transformation of the microbiota suggested that the deterioration of the fermentation fluid is associated with the relative abundance of Alcaligenaceae. Principal coordinates analysis (PCoA) showed that the microbial community maintained a very stable state in only the long-term Batch 2. Therefore, entry of the microbiota into a stable state under alkaline anaerobic condition is an important factor for maintenance of indigo fermentation for long duration. This is the first report on the total transformation of the microbiota for investigation of long-term maintenance mechanisms and to address the problem of deterioration in indigo fermentation.
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