醗酵による纖維の精練に就て

DOI

書誌事項

タイトル別名
  • Microbiological Degumming of Fibers
  • Part VI. Retting of Mulberry Fiber by <i>Aspergillus niger</i>
  • (第6報)黒黴による桑皮の醗酵精練に就て

抄録

The mulberry fibers are perfectly degummed by Asp. niger var. cha (cha means tea in Japanese). It was confirmed that in the retting course appreciable quantity of oxalic acid was produced accordingly to the decomposition of pectin and allied substances contained in the raw fibers. The.production of oxalic acid reaches 2_??_3% of taw fibers. As the result of selection of Asp. niger for the degumming purpose it was found that the strong acid producing strains generally showed the great activity.<br> Addition of CaCO3 to neutralize oxalic acid produced in the fermentation stops almost perfectly the action of protopectinase and pectinase of Asp. niger, so it may be said that not only the actual pH range of the retting is in acidic side but also the oxalic acid itself acts effective in the degumming course. In truth, the oxalic acid decomposes conspicuously the protopectin into water soluble pectin. It was confirmed that the optimal pH of protopectinase of Asp. niger var. cha was about pH <3 and that of pectinase was in the range of about pH 3_??_5.<br> According to the facts described above, the degumming action of Asp. niger is due to its enzymic action especially in the acidic side which is influenced by the oxalic acid production, but it must not be overlooked that the oxalic acid itself plays the significant role in the retting course.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204535706752
  • NII論文ID
    130001217496
  • DOI
    10.1271/nogeikagaku1924.23.398
  • ISSN
    18836844
    00021407
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ