The Components and Activities of Flax-Degumming Enzymes Produced by &lt;i&gt;Bacillus licheniformis&lt;/i&gt; HDYM-03

Liu, Peng Fei; Zhao, Dan; Pan, Chao; Du, Ren Peng; Ping, Wen; Ge, Jing Ping

doi:10.4028/www.scientific.net/amr.1004-1005.566

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“…Pectin and hemicellulose are the main gummy substances present in the straws of fiber plants, which can be degraded by the degumming enzymes produced by microbes such as pectinolytic bacteria 10 44 , and mannanase- and xylanase-producing bacteria 45 46 . Afterwards, the presence of galacturonic acid and reducing sugars, which are residues of gummy substances, can indicate the degumming extent 47 48 49 .…”

Section: Discussionmentioning

confidence: 99%

Bacterial succession and metabolite changes during flax (Linum usitatissimum L.) retting with Bacillus cereus HDYM-02

Zhao

Liu

Pan

et al. 2016

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High-throughput sequencing and GC-MS (gas chromatography-mass spectrometry) were jointly used to reveal the bacterial succession and metabolite changes during flax (Linum usitatissimum L.) retting. The inoculation of Bacillus cereus HDYM-02 decreased bacterial richness and diversity. This inoculum led to the replacement of Enterobacteriaceae by Bacillaceae. The level of aerobic Pseudomonadaceae (mainly Azotobacter) and anaerobic Clostridiaceae_1 gradually increased and decreased, respectively. Following the addition of B. cereus HDYM-02, the dominant groups were all degumming enzyme producers or have been proven to be involved in microbial retting throughout the entire retting period. These results could be verified by the metabolite changes, either degumming enzymes or their catalytic products galacturonic acid and reducing sugars. The GC-MS data showed a clear separation between flax retting with and without B. cereus HDYM-02, particularly within the first 72 h. These findings reveal the important bacterial groups that are involved in fiber retting and will facilitate improvements in the retting process.

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