한국의류산업학회지 (Fashion & Textile Research Journal)

  • 제15권4호
  • /
  • Pages.635-641
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  • 2013
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  • 1229-2060(pISSN)
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  • 2287-5743(eISSN)
한국의류산업학회 (The Society of Fashion and Textile Industry)
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Fungi-rice bran based Fermentation of Coptis Chinensis and Curcuma Longa Root and its Influence of Silk Dyeing

  • Park, Young Mi (Dept. of Clothing & Fashion, Yeungnam University) ;
  • Choi, Jae Hong (Dept. of Biomolecule & Chemical Engineering, Dongyang University)
  • 투고 : 2013.06.20
  • 심사 : 2013.08.27
  • 발행 : 2013.08.31
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초록

This study examined the dye-properties of natural fabrics dyed with Coptis chinensis and Curcuma longa root fermented with fungi. The optimum culture conditions for the fermentation of microorganisms, the relationship between natural dye color and fermentation conditions were investigated. Two different medical herbs (ground to 80-100 mesh in size) were used as a natural dyeing source. Phellinus linteus (P. linteus), which can grow in different media, such as Agarmedium (only agar containing medium), maltose extract agar (MA) and potato dextrose extract agar (PDA) culture media, were isolated from the medium. P. linteus was confirmed to be the optimum microorganism for the fermentation of Coptis chinensis and Curcuma longa, and the MA medium was confirmed to be the best for culturing. When using the microorganism as the fermenting agent, $32^{\circ}C$ was found to be the optimum fermenting temperature for both natural colorants. Regarding the dyeing property of the fermented natural dye, silk was dyed quite darkly in an appearance by naked eye estimation and the K/S value in the color strength of silk reached a high level of 16 after the fermenting process. The washing fastness of dyed silk after treatment washing was reduced from 4 to under4 and indicates that dyed silk with fermented plant was not unsubstantial. The light fastness was 1 to 2, showing intended to maintain due to the fermentation process.

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참고문헌

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피인용 문헌

  1. Optimum Dyeing Condition of Cotton by Fermented Grape By-products with Degraded Protein Mordant vol.27, pp.3, 2015, https://doi.org/10.5764/TCF.2015.27.3.202