Abstract
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.
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