Characterization of the microbiota in long- and short-term natural indigo fermentation

Tu, Zhihao; Lopes, Helena de Fatima Silva; Igarashi, Kensuke; Yumoto, Isao

Characterization of the microbiota in long- and short-term natural indigo fermentation

Tu, Zhihao; Lopes, Helena de Fatima Silva; Igarashi, Kensuke et al.

Journal of industrial microbiology and biotechnology, 2019, 46(12), 1657-1667

Permalink : https://hdl.handle.net/2115/79868

このアイテムのアクセス数:459件（2026-08-10 17:31 集計）

閲覧可能ファイル

ファイル	フォーマット	サイズ	閲覧回数	説明
191227 Microbiota(Tu et al.) HUSCAP	pdf	693 KB	592
191227 Supplementary materials (Tu et al)	docx	30.2 KB	109	Supplementary material

論文情報

ファイル出力 EndNote Basic出力 Mendeley出力

アクセス権	open access
URI	https://hdl.handle.net/2115/79868
タイトル	Characterization of the microbiota in long- and short-term natural indigo fermentation
著者	Tu, Zhihao ; Lopes, Helena de Fatima Silva ; Igarashi, Kensuke ; Yumoto, Isao
著者名 Tu, Zhihao
著者名 Lopes, Helena de Fatima Silva
著者名 Igarashi, Kensuke
e-Rad_Researcher 30358303 著者名 Yumoto, Isao
言語	英語
キーワード	Indigo reduction
	Natural fermentation
	Next-generation sequencing
	Alcaligenaceae
	Alkalibacterium
	Amphibacillus
発行日	2019-12
出版者	Springer
収録物名	Journal of industrial microbiology and biotechnology
巻(号)	46(12)
ページ	1657-1667
抄録	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.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	This is a post-peer-review, pre-copyedit version of an article published in Journal of Industrial Microbiology & Biotechnology. The final authenticated version is available online at: http://dx.doi.org/10.1007/s10295-019-02223-0
PISSN	1367-5435
EISSN	1476-5535
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1007/s10295-019-02223-0