{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T01:48:02Z","timestamp":1790473682345,"version":"4.1.0"},"reference-count":32,"publisher":"Oxford University Press (OUP)","issue":"9","license":[{"start":{"date-parts":[[2012,9,1]],"date-time":"2012-09-01T00:00:00Z","timestamp":1346457600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2012,9,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>The traditional process for vat dyeing with woad (Isatis tinctoria L.) basically relies on microbial reduction of indigo to its soluble form, leucoindigo, through a complex fermentative process. In the 19th century, cultivation of woad went into decline and use of synthetic indigo dye and chemical reduction agents was established, with a consequent negative impact on the environment due to the release of polluting wastewaters by the synthetic dyeing industry. Recently, the ever-growing demand for environmentally friendly dyeing technologies has led to renewed interest in ecological textile traditions. In this context, this study aims at developing an environmentally friendly biotechnological process for vat dyeing with woad to replace use of polluting chemical reduction agents. Two simple broth media, containing yeast extract or corn steep liquor (CSL), were comparatively evaluated for their capacity to sustain the growth and reducing activity of the strain Clostridium isatidis DSM 15098T. Subsequently, the dyeing capacity of the CSL medium added with 140\u00a0g\u00a0L\u22121 of woad powder, providing 2.4\u00a0g\u00a0L\u22121 of indigo dye, was evaluated after fermentation in laboratory bioreactors under anaerobic or microaerophilic conditions. In all fermentations, a sufficiently negative oxidation\/reduction potential for reduction of indigo was reached as early as 24\u00a0h and maintained up to the end of the monitoring period. However, clearly faster indigo dye reduction was seen in the broth cultures fermented under strict anaerobiosis, thus suggesting the suitability of the N2 flushing strategy for enhancement of bacterial-driven indigo reduction.<\/jats:p>","DOI":"10.1007\/s10295-012-1139-4","type":"journal-article","created":{"date-parts":[[2012,5,11]],"date-time":"2012-05-11T05:41:55Z","timestamp":1336714915000},"page":"1309-1319","source":"Crossref","is-referenced-by-count":21,"title":["Implementation of a biotechnological process for vat dyeing with woad"],"prefix":"10.1093","volume":"39","author":[{"given":"Andrea","family":"Osimani","sequence":"first","affiliation":[{"name":"grid.7010.6 0000000110173210 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Universit\u00e0 Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lucia","family":"Aquilanti","sequence":"additional","affiliation":[{"name":"grid.7010.6 0000000110173210 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Universit\u00e0 Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gessica","family":"Baldini","sequence":"additional","affiliation":[{"name":"grid.7010.6 0000000110173210 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Universit\u00e0 Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gloria","family":"Silvestri","sequence":"additional","affiliation":[{"name":"grid.7010.6 0000000110173210 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Universit\u00e0 Politecnica delle Marche via Brecce Bianche 60131 Ancona Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alessandro","family":"Butta","sequence":"additional","affiliation":[{"name":"La Campana Soc. 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