Using Saccharomyces cerevisiae Strains as Biocatalyst for Indigo Reduction
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The aim of this study is to investigate the efficacy of S. (Saccharomyces) cerevisiae strains to reduce natural indigo and to develop an eco-friendly reduction process of indigo as an alternative of chemical reductant. S. cerevisiae strains from baker’s yeast powder and Korean rice wine respectively were cultured, and used for carrying out the reduction of indigo. The reducing-activity toward natural indigo was evaluated quantitatively by dyeing test to measure color strength (K/S value) onto ramie fabric. The changes in K/S value and pH were monitored on the time-based mesurements. The time required to start reduction and maximum reduction, and duration were also evaluated. The time to reach the highest reduction level, i.e., the highest K/S value, of strain I (2-3 days) was shorter than that of strain II (3-4 days). The strain I from baker’s yeast showed higher reducing-activity, resulting stronger color yield on the fabric, and longer duration period than the strain II from Korean rice wine. Initial pH decreased drastically from 11.2 to 7-9 for one week with the progress of reduction reaction. K/S value increased to maximum (12-13) at first 2-4 days and decreased rapidly to 6-8, and then maintained for more than one week. Among reaction variables, controlling pH was the most critical to get maximum color strength when we used S. cerevisiae as biocatalyst.
KeywordsIndigo Reduction Enzyme Saccharomyces cerevisiae Biocatalyst
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