| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2011: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
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| Outline of Final Research Achievements |
Although indigo fermentation is managed in the open space, its reduced state is maintained over six months. Normally, microbiota is inevitably changeable and there are many chance of the occurrences of contamination of undesirable bacteria. To clarify the reasons for maintenance of indigo-reducing state in indigo fermentation, we identified several novel indigo-reducing bacteria. In addition, we invented media for the specific isolation of indigo-reducing bacteria and identified diverse indigo reducing bacteria from various indigo fermentation fluids obtained from several places. On the basis of the results, it is suggested that indigo-reducing states are maintained by appearance of appropriate indigo-reducing bacteria accordance to the changes of the indigo fermentation conditions.
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