Effects of fungus culture conditions and other factors on kenaf microbe retting

摘要

The effects of fungus cultivating conditions and other factors on kenaf microbe retting are investigated in this paper. The fungus sieved from the retting water of kenaf is used in the experiments, the evaluation of retting is based on the residual gum content in kenaf fiber. The relations between substrate species, the initial pH of the culture medium, cultivating temperature, cultivating time, retting time and inoculum size are discussed. The results reveal that the residual gum content is sensitive to fungus cultivating time, and has much to do with initial pH, the cultivating temperature and retting time. There are also considerable effects of substrate species and inoculum size on the residual gum content. The removal of pectin in microbe retting of kenaf is 91.31%, which is obtained at temperature 32°, the initial pH 6.0, cultivation time 24 hours and retting time 21hours.