Study Detail

TitleMicrobiota involved in fermented traditional Japanese indigo
Study TypeOther
Abstract In Japan, indigo-dyeing has traditionally been performed by natural fermentation. The indigo remains in a reduced state for 6 months, on average, although the fermentation fluid has a greater chance of being contaminated in an open environment, especially during the dyeing process. This fermentation .. [more]
Description In Japan, indigo-dyeing has traditionally been performed by natural fermentation. The indigo remains in a reduced state for 6 months, on average, although the fermentation fluid has a greater chance of being contaminated in an open environment, especially during the dyeing process. This fermentation .. [more]
Center NameHU_AGRI