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1000 Titel
  • The Mechanism Underlying of Long-Term Stable Indigo Reduction State in Indigo Fermentation Using Sukumo (Composted Polygonum tinctorium Leaves)
1000 Autor/in
  1. Tu, Zhihao |
  2. Lopes, Helena de Fátima Silva |
  3. Narihiro, Takashi |
  4. Yumoto, Isao |
1000 Erscheinungsjahr 2021
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2021-07-23
1000 Erschienen in
1000 Quellenangabe
  • 12:698674
1000 Copyrightjahr
  • 2021
1000 Embargo
  • 2022-01-25
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.3389/fmicb.2021.698674 |
  • https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8342947/ |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Abstract/Summary
  • <jats:p>Indigo fermentation fluid maintains its indigo-reducing state for more than 6 months under open-air. To elucidate the mechanism underlying the sustainability of this indigo reduction state, three indigo fermentation batches with different durations for the indigo reduction state were compared. The three examined batches exhibited different microbiota and consisted of two phases. In the initial phase, oxygen-metabolizing-bacteria derived from <jats:italic>sukumo</jats:italic> established an initial network. With decreasing redox potential (ORP), the initial bacterial community was replaced by obligate anaerobes (mainly <jats:italic>Proteinivoraceae</jats:italic>; phase 1). Approximately 1 month after the beginning of fermentation, the predominating obligate anaerobes were decreased, and <jats:italic>Amphibacillus</jats:italic> and <jats:italic>Polygonibacillus</jats:italic>, which can decompose macromolecules derived from wheat bran, were predominantly observed, and the transition of microbiota became slow (phase 2). Considering the substrate utilization ability of the dominated bacterial taxa, the transitional change from phase 1 to phase 2 suggests that this changed from the bacterial flora that utilizes substrates derived from <jats:italic>sukumo</jats:italic>, including intrinsic substrates in <jats:italic>sukumo</jats:italic> and weakened or dead bacterial cells derived from early events (heat and alkaline treatment and reduction of ORP) to that of wheat bran-utilizers. This succession was directly related to the change in the major substrate sustaining the corresponding community and the turning point was approximately 1 month after the start of fermentation. As a result, we understand that the role of <jats:italic>sukumo</jats:italic> includes changes in the microbial flora immediately after the start of fermentation, which has an important function in the start-up phase of fermentation, whereas the ecosystem comprised of the microbiota utilizing wheat bran underpins the subsequent long-term indigo reduction.</jats:p>
1000 Sacherschließung
lokal Alkaliphilic bacteria
lokal indigo reduction ecosystem
lokal obligate anaerobes
lokal Microbiology
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/VHUsIFpoaWhhbw==|https://frl.publisso.de/adhoc/uri/TG9wZXMsIEhlbGVuYSBkZSBGw6F0aW1hIFNpbHZh|https://frl.publisso.de/adhoc/uri/TmFyaWhpcm8sIFRha2FzaGk=|https://frl.publisso.de/adhoc/uri/WXVtb3RvLCBJc2Fv
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1000 Label
1000 Förderer
  1. Institute for Fermentation, Osaka |
1000 Fördernummer
  1. -
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  1. -
1000 Dateien
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    1000 Förderer Institute for Fermentation, Osaka |
    1000 Förderprogramm -
    1000 Fördernummer -
1000 Objektart article
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1000 Erstellt am 2024-05-14T08:34:34.584+0200
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1000 Zuletzt bearbeitet 2024-05-17T08:28:40.432+0200
1000 Objekt bearb. Fri May 17 08:28:40 CEST 2024
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