Fermentation with microorganism for indigo
- VernacularTitle:青黛微生物发酵工艺初步研究
- Author:
Tai YANG
;
Yonghong WANG
;
Feiyi XU
;
Ming YANG
;
Runchun XU
;
Qilin SUN
- Publication Type:Journal Article
- Keywords:
indigo;
processing;
fermentation fungus
- From:
Chinese Traditional Patent Medicine
1992;0(08):-
- CountryChina
- Language:Chinese
-
Abstract:
AIM: To apply the natural fermentation technology to produce indigo. METHODS: Fresh leaves of conehead were put in water and let its ferment naturally, then add lime to fermentation liquor to naturalize,indigo content was determined by HPLC. RESULTS: Fermentative temperature at 28 ℃ and oxygen supply were most important condition. CONCLUSION: Fungi can be successfully applied to indigo production.
