Retting Of Microbial Diversity And Pectinase Produce Bacteria Enzymatic-based Research

The diversity of microbes in flax-retting and the pectinase characteristic of pectinase-producing bacteria were discussed, in this paper. And two isolated pectinase-producing bacteria, HDYM-01 and HDYM-02, were practiced in industry.The predominant bacteria in flax retting were found to be the facultative aerobes on the basis of microbe diversity studying, the most numbers of them were 7.3×107cfu/ml. Further analysis showed that Pseudomonas was predominant genus.Two stains, HDYM-01 and HDYM-02, were separated from retting water. HDYM-01 was identified to be Enterobacter hormaechei and HDYM-02 to be Bacillus cereus according to morphorlogy , physiological and biochemical characters and 16S rDNA sequencing.. The optimal fermentation conditions for HDYM-01 were 33 ℃, pH 6.5, 1% urea, and for HDYM-02 were 33 ℃, pH 6.0, 0.5%urea. A new technology of adding the bacteria for retting flax was developed by studying the fermentation conditions in lab and industrial flax production.In the traditional water retting, the waste water after fermentation was a serious contamination, and a waste of water resource, also one of the reasons for the high cost. Based on the technology of adding the bacteria for retting flax, we developed the technology of using reused water adding bacteria for retting flax. Through adding the bacteria to flax retting and reusing retting water with bacteria, it was found that the retting flax hours could be shortenfor 24h, the yield of fiber flax could be increased for 1%, and the strength of flax could be raised for 20-30N. However, the retting water without adding bacteria could not be reused for retting flax and the retting water with bacteria had better be reused only once.In a word, by a massive research, we uncovered the microbiology diversity in the process of retting-flax, ascertained Pseudomonas was predominant genus. HDYM-01 and HDYM-02, which were separated from retting water, were identified to be Enterobacter hormaechei and Bacillus cereus. We ascertained the best fermentation conditions of HDYM-01 and HDYM-02, developed the new technologies of adding the bacteria for retting flax and reusing retting water with bacteria for retting flax, which could be shorten hours of retting, the yield of fiber flax and the quality of fiber could be improved, the great deal of water could be saved and pollution could be reduced.