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. 2017 Oct;7(5):322.
doi: 10.1007/s13205-017-0923-2. Epub 2017 Sep 16.

Effect of different physico-chemical parameters for natural indigo production during fermentation of Indigofera plant biomass

Saikat Dutta  1 , Sampurna Roychoudhary  1 , Bijaya Ketan Sarangi  1
Affiliations

Effect of different physico-chemical parameters for natural indigo production during fermentation of Indigofera plant biomass

Saikat Dutta et al. 3 Biotech. 2017 Oct.

Abstract

Natural indigo production from Indigofera plant biomass requires fermentation of biomass, oxidation of fermented broth, settling of oxidized product (indigo), filtration and recovery. In this study, we have investigated roles of physico-chemical parameters during fermentation with respect to product yield. The study showed that water-to-biomass ratio (1:10), fermentation duration (0, 6, 12, 18, 24 h), pH (6-7.5), dissolved oxygen concentration; DO (0.5-3 mg ml-1), oxidation reduction potential ORP (+50 to -300 mV) and temperature (25-40 °C) during fermentation, oxidation and dye recovery from the broth are directly or indirectly related to indigo yield. Biomass fermentation for 12 h at 40 °C incubation temperature yields the highest biogenic indigo (2.84 mg g-1) out of the different experimental conditions.

Keywords: Fermentation duration; Natural indigo; Parameters; Process optimization; Production.

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Conflict of interest statement

The authors state no conflict of interest for this work.

Figures

Fig. 1
Fig. 1
Process formation of indigo and its other derivatives from indican
Fig. 2
Fig. 2
Graphical representation of indigo crude and pure yield (mg g−1) at different fermentation durations (6, 12, 18 and 24 h) and temperatures: (a)  25 °C, (b) 30 °C, (c)  35 °C, (d) 40 °C
Fig. 3
Fig. 3
Relation between changes in pH and indigo pure yield (mg g−1) at different fermentation durations (6, 12, 18, 24 h) and temperatures : (a) 25 °C, (b) 30 °C, (c) 35 °C, (d) 40 °C
Fig. 4
Fig. 4
Relation between changes in dissolved oxygen (mg l−1) and indigo pure yield (mg g−1) at different fermentation durations (6, 12, 18, 24 h) and temperatures: (a) 25 °C, (b) 30 °C, (c) 35 °C, (d) 40 °C
Fig. 5
Fig. 5
Relation between pure  indigo yield (mg g−1) and  corresponding changes with redox values (mV) at different fermentations (6, 12, 18, 24 h) durations and temperatures: (a) 25 °C, (b) 30 °C, (c) 35 °C, (d) 40 °C
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