@ARTICLE{10.21494/ISTE.OP.2023.0996, 

TITLE={Indigo Dyeing and Fermentation</br> Sukumo, Essential for Traditional Japanese Aizome}, 
  
AUTHOR={Yoshiyuki Ueno, }, 
	
JOURNAL={Art and Science}, 
	
VOLUME={7}, 

NUMBER={Issue 3}, 
	
YEAR={2023}, 

URL={http://openscience.fr/Indigo-Dyeing-and-Fermentation-Sukumo-Essential-for-Traditional-Japanese-Aizome}, 
	
DOI={10.21494/ISTE.OP.2023.0996}, 
	
ISSN={2515-8767}, 
	
ABSTRACT={Aizome, or indigo dyeing, is one of Japan&#8217;s traditional dyeing methods. The dye required for this indigo dyeing process is produced by microbial reactions. In Japan, artisans called "aishi" are responsible for the production of this fermentation product, called sukumo, which is necessary for indigo dyeing. The production of sukumo has long relied on the experience and intuition of these craftsmen, but in recent years microbiological analysis has been introduced. This column gives an overview of the sukumo production process, which is not yet fully understood scientifically, and presents the fact that the ancient Japanese fermentation technique has found its way not only into the food and pharmaceutical industries, but also into the fields of dyeing and fashion.}}