The aim of this study was to elucidate some fundamental variables for applying baker’s yeast (Saccharomyces cerevisiae) to natural indigo (Indigofera tinctoria) dyeing. The variables of pH control, bath reuse, scale-up of reduction bath, and repeat dyeing were chosen for this study. The reducing power was evaluated based on the oxidation-reduction potential (ORP), and the color yield (K/S value) of ramie fabric dyed. When the pH was not controlled, K/S higher than 12 lasted for only 3 days. With pH control, the duration was extended to 29–36 days. By supplementing yeast at the end of reduction, the reducing power was revived for approximately 30 days. A deeper and darker blue color was obtained for all fabrics, including cotton, ramie, wool, and nylon 6, by repeat dyeing than by one-time dyeing. Additionally, wool and nylon 6 showed broader blue color spectra than cotton and ramie. With pH control and repeated dyeing in the scale-up bath, yeast reduction could be developed into a microbial indigo dyeing process as an alternative to conventional chemical reduction.

这项研究的目的是阐明将面包酵母（Saccharomyces cerevisiae）应用于天然靛蓝（Indigofera tinctoria）染色的一些基本变量。本研究选择了pH控制，浴液再利用，还原浴的放大和重复染色的变量。基于氧化还原电位（ORP）和evaluated麻织物的着色色率（K / S值）评价还原能力。当pH值不受控制时，K / S高于12岁的人仅持续了3天。通过控制pH，时间可以延长到29-36天。通过在还原结束时补充酵母，还原力恢复了约30天。通过重复染色而不是一次性染色，可以对所有织物（包括棉，麻，羊毛和尼龙6）获得较深和较深的蓝色。此外，羊毛和尼龙6的光谱比棉花和麻的光谱更广。通过控制pH值并在放大浴中进行重复染色，可以将酵母还原技术发展成一种靛蓝微生物染色工艺，作为常规化学还原工艺的替代方法。