The duration for which the indigo-reducing state maintenance in indigo natural fermentation in batch dependent. The microbiota was analyzed in two batches of sukumo fermentation fluids that lasted for different durations (Batch 1: less than 2 months; Batch 2: nearly 1 year) to understand the mechanisms underlying the sustainability and deterioration of this natural fermentation process. The transformation of the microbiota suggested that the deterioration of the fermentation fluid is associated with the relative abundance of Alcaligenaceae. Principal coordinates analysis (PCoA) showed that the microbial community maintained a very stable state in only the long-term Batch 2. Therefore, entry of the microbiota into a stable state under alkaline anaerobic condition is an important factor for maintenance of indigo fermentation for long duration. This is the first report on the total transformation of the microbiota for investigation of long-term maintenance mechanisms and to address the problem of deterioration in indigo fermentation.

中文翻译：

---

长期和短期自然靛蓝发酵中微生物群的表征。

靛蓝自然发酵中靛蓝还原状态的维持成批依赖。在两批持续时间不同的sukumo发酵液中分析了微生物群（批次1：少于2个月；批次2：近1年），以了解这种自然发酵过程的可持续性和恶化的潜在机制。菌群的转化表明发酵液的变质与with草科的相对丰富有关。主坐标分析（PCoA）表明，微生物群落仅在长期批次2中保持非常稳定的状态。因此，在碱性厌氧条件下微生物进入稳定状态是长期维持靛蓝发酵的重要因素。持续时间。