Clostridium used in mediaeval dyeing

A. Nikki Padden, Vivian M. Dillon, Philip John (), John Edmonds, M. David Collins and Nerea Alvarez
Additional contact information
A. Nikki Padden: School of Plant Sciences, The University of Reading
Vivian M. Dillon: School of Plant Sciences, The University of Reading
Philip John: School of Plant Sciences, The University of Reading
John Edmonds: Chiltern Open Air Museum
M. David Collins: BBSRC Institute of Food Research, Reading Laboratory
Nerea Alvarez: BBSRC Institute of Food Research, Reading Laboratory

Nature, 1998, vol. 396, issue 6708, 225-225

Abstract: Abstract Before chemical methods of reduction were introduced in the past century, dyeing using the pigment indigo required a fermenting woad vat to reduce the insoluble indigo to a soluble form1,2. We have reproduced mediaeval techniques of woad preparation3 and fermentation, and find that a thermophilic Clostridium bacterium was responsible for the reduction of indigo.

Date: 1998
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DOI: 10.1038/24290

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