Clostridium isatidis colonised carbon electrodes: voltammetric evidence for direct solid state redox processes

Compton, RG; Perkin, Susan; Gamblin, DP; Davis, James A.; Marken, Frank; Padden, A. Nikki; John, P. S.

doi:10.1039/a909172f

Cited by 40 publications

(14 citation statements)

References 4 publications

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“…It has been reported that the diameter of an indigo particle is at least 50 times larger than that of bacterial cells (Compton et al, 2000). It has been reported that the diameter of an indigo particle is at least 50 times larger than that of bacterial cells (Compton et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

Bacterial community characterization and dynamics of indigo fermentation

Aino

Narihiro

Minamida

et al. 2010

FEMS Microbiology Ecology

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Indigo fermentation has been traditionally performed for dyeing textiles in Japan. Limited information is available on the microbiota involved and the succession of the bacterial community structure during indigo reduction. We investigated the bacterial community structure associated with indigo fermentation using denaturing gradient gel electrophoresis and clone library analyses of a PCR-amplified 16S rRNA gene in the early phase of fermentation carried out in our laboratory. A marked substitution of Halomonas spp. by Amphibacillus spp. was observed corresponding to the marked change in the state of indigo reduction. Although the reported indigo-reducing bacteria, Alkalibacterium spp., were not predominant in the early phase of fermentation, they were predominant in fermentation liquor aged for 10 months obtained from Date City, Japan, as determined by culture-dependent and culture-independent analyses. Novel indigo-reducing strains, Amphibacillus spp. strain C40 and Oceanobacillus spp. strain A21, were isolated from fermentation liquor aged for 10 months and from liquor aged for 4 days, respectively. It is considered that, in addition to the strains belonging to the genus Alkalibacterium, strains belonging to genera Amphibacillus and Oceanobacillus play important roles in sustaining the reduced state of indigo during fermentation.

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Section: Discussionmentioning

confidence: 99%

Bacterial community characterization and dynamics of indigo fermentation

Aino

Narihiro

Minamida

et al. 2010

FEMS Microbiology Ecology

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“…This correlation indicates a redox process involving the uptake of one proton per electron transferred or two protons per two electrons transferred. Transfer of the second electron results in formation of the hydroquinone; this reduction mechanism is similar to the reduction of indigo dye by the bacterium Clostridium isatidis, which can reduce indigo to leuco-indigo, the soluble intermediate in the indigo dyeing process [34].…”

Section: Effect Of Phmentioning

confidence: 94%

Sorption of indigo carmine by a Fe-zeolitic tuff and carbonaceous material from pyrolyzed sewage sludge

Gutiérrez-Segura

Solache‐Ríos

Colín-Cruz

2009

Journal of Hazardous Materials

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“…A key question is whether the bacteria reduce indigo directly via surface contact between bacterial cell and indigo particle or, alternatively, whether the bacteria use redox intermediates as a shuttle to conduct electrons from bacterial cell to indigo particle. Initial work with carbon electrodes colonised by C. isatidis provided electrochemical evidence, which was interpreted as demonstrating that C. isatidis bacterial cells can transfer electrons directly to the electrode and thus are capable of reducing solid indigo particles in the absence of a redox mediator [28]. However, no biochemical explanation is available of how this electron transfer might be achieved across the relatively thick and electron impenetrable, peptidoglycan cell wall of the Gram‐positive C. isatidis .…”

Section: Microbial Reduction and The Fermentation Vatmentioning

confidence: 99%

The development of indigo reduction methods and pre‐reduced indigo products

Blackburn

Bechtold

John

2009

Coloration Technology

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100

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The continuing importance of blue denim maintains indigo as an important vat dye industrially. In this review, we examine the various methods that have been used in the past and are currently used to reduce and dissolve indigo for dyeing. We discuss recent insights into the bacterial fermentation technology, the advantages and disadvantages of the direct chemical methods that have predominated for the last century and potentially cleaner technologies of catalytic hydrogenation and electrochemistry, which are becoming increasingly important. With considerations of environmental impact high on the dyeing industry’s agenda, we also discuss the developments that have led to the production of pre‐reduced indigo.

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Clostridium isatidis colonised carbon electrodes: voltammetric evidence for direct solid state redox processes

Cited by 40 publications

References 4 publications

Bacterial community characterization and dynamics of indigo fermentation

Bacterial community characterization and dynamics of indigo fermentation

Sorption of indigo carmine by a Fe-zeolitic tuff and carbonaceous material from pyrolyzed sewage sludge

The development of indigo reduction methods and pre‐reduced indigo products

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