Bacterial Strain for Bast Fiber Crops Degumming and Its Bio-Degumming Technique

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A degumming bacterial strain— Pectobacterium wasabiae (PW)—with broad-spectrum degumming abilities was screened out in this study. After the fermentation for 12 h, the residual gum contents of kenaf bast, ramie bast, hemp bast, flax bast, and Apocynum venetum bast were all lower than 15%. This bacterial strain could realize the simultaneous extracellular secretion of pectinase, mannase, and xylanase with the maximum enzyme activity levels of 130.25, 157.58, and 115.24 IU/mL, respectively. The optimal degumming conditions of this bacterial strain were as follows: degumming time of 12 h, bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%. After the bio-degumming through this bacterial strain, the COD in wastewater was below 4,000 mg/L, which was over 60% lower than that in boiling-off wastewater generated by chemical degumming. This technology achieves higher efficiency, higher quality, and lower pollution. Polymer Science Pectobacterium wasabiaebast bast fiber crop bio-degumming Enzyme catalysis Figures Figure 1 Figure 2 Figure 3 Figure 4 Introduction The improvement in human living quality and the shortage of petroleum and forest resources have encouraged various countries in the world to seek for new-type natural plant fiber resources. Cellulose is a renewable natural polymer resource that is rich in nature, and it is a cheap and inexhaustible resource. Among all kinds of plant fiber resources, bast fiber plants such as ramie, kenaf, and industrial hemp have fast growth, high yield, strong adaptability, and environmental protection. Bast fibers are of irreplaceable important development values by virtue of antibiosis, insect prevention, breathable moisture absorption, and natural degradation (Xiong, 2008 ; Subasinghe et al.; Crini and Lichtfouse, 2020 ). The chemical degumming method centering on soda cooking, which is commonly used at home (China) and abroad, is a process that aims to acquire cellulosic fiber satisfying the follow-up processing requirements by catalyzing the degradation of bast non-cellulosic substances under acidic and high-temperature conditions with some aftertreatment measures. This process not only seriously pollutes the environment and damages the fibrous quality but also has high processing cost; these limitations restrict its industrial development (Liu, 2013 ; Fan, 2015). Bio-degumming is a process that centers on catalyzing the degradation of non-cellulosic substances by biocatalysts (enzymes) and aims to obtain the cellulosic fiber satisfying the follow-up processing requirements. Bio-degumming is a cyclic action process of “enzyme producing strains–enzyme degumming–gum culturing strain,” and it is a multienzyme collaborative catalytic system in living organism in essence. The bast fiber crop bio-degumming technology, which has low energy consumption, low pollution, low cost, and high quality, can overcome the drawbacks of conventional degumming method; it is also the development direction of the bast fiber crop processing industry (Liu, 2009 ; Cheng, 2011; Fan et al., 2015 ). Bast non-cellulosic substances have extremely complicated composition and structure, and the non-cellulosic degradation can be realized only through the collaborative action of key enzymes such as pectinase (Zhou et al., 2015 ; Zhou et al., 2017 ), mannase (Wang et al., 2017 ), xylanase (Biswas et al., 2016 ), and lignin-degrading enzyme (Ding et al., 2014 ; Yang, 2016 ). The bio-degumming technology has been studied for over 50 years at home and abroad, but the large-scale productivity has not been formed yet. The primary reason is that no suitable bio-degumming strains have been bred, and this situation is the bottleneck of bast fiber crop bio-degumming technology. At present, very few high-efficiency bast fiber crop degumming strains have been reported (Basu et al., 2009; Duan et et al., 2012; Tong et al., 2020; Duan et et al., 2018). A plant putrefying bacterial strain— Pectobacterium wasabiae (PW) (preservation number: CGMCC 14601), which could efficiently degrade ramie colloids to extract ramie fibers, was reported in this study. This bacterial strain is characterized by complete enzyme system, high enzymatic activity, fast reproduction, low residual gum content after ramie degumming, and no production of cellulase. Thus, it shows favorable degumming effects on ramie, kenaf, and industrial hemp. Moreover, a set of optimized ramie bio-degumming processing technology has been formed and put under pilot-scale test in the enterprise for 1 month and has a good industrial prospect. Materials And Methods Raw materials Ramie bast: purchased from Yuanjiang City, Hunan Province, China. The ramie bast was dried and shell-less without mildew. Kenaf bast: Hunan No.1 kenaf planted in Changsha. Industrial hemp bast: purchased from Sunwu County, Heilongjiang Province, China. Bacterial strain, classification, and determination The bacterial strain PW was screened out by the research group. The morphological and physiological–biochemical characteristics of this bacterial strain were analyzed in accordance with Bergey’s Manual of Determinative Bacteriology (9th edition) . The 16S rRNA gene of strain PW was amplified with the universal primer pairs 27 F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492 R (5'-TACGGCTACCTTGTTACGACT-3') and sequenced by Shanghai Sangon Biotech Company. 16S rRNA genes were used to construct the phylogenetic tree used MEGA by the minimum-evolution method and the neighbor-joining method at the parameter of 10 Program bootstrap values based on 1,000 replications. Strain culturing The PW strain was cultured at 34 ℃ and a rate of 120 rpm for 8 h. The formula of culture medium was as follows: glucose (1.0%), NaCl (0.5%), beef extract (0.5%), peptone (0.5%), and pH (6.5–7.0). 2.4 Optimization of bio-degumming conditions Mildew-free kenaf bast was collected and exposed to the sun for 1–2 days. The head and tail parts were clipped by 20 cm, and the sample was then shaken to remove the dust. With different conditions (temperature: 31–37 ℃, bath ratio: 1:10–1:25, fermentation time: 5–20 h, and inoculum size: 1%–4%) set, the degumming was conducted by means of oscillating fermentation on a shaking table at a rate of 180 rpm, and different orthogonal test factors and levels (Table 1) were set. The orthogonal data were statistically analyzed via IBM SPSS 22.0 software. After the degumming was completed, the sample was immediately boiled in 100 ℃ hot water for 20 min and then washed in a bast fiber crop washing machine. Table 1 Orthogonal test factors and level of fermentation parameters A B C D Level Inoculum size (%) Temperature 1 1.0 27 1:10 8 2 1.5 29 1:15 12 3 2.0 31 1:20 16 4 2.5 33 1:25 20 Comparative degumming test The comparative degumming tests of ramie, kenaf, and industrial hemp were conducted using the chemical degumming method, water retting degumming method, and optimized bio-degumming process. The technical routes were as follows: (1) Technical route of bio-degumming: Bast fiber crop→ pretreatment→ inoculation →soaking and fermentation→ inactivation (NaOH mass concentration: 0.5 g/L) → washing→ dewatering→ drying→ bast fiber. (2) Technical route of chemical degumming: Bast fiber crop→ pretreatment→ acid dipping ( 1 mL/L, 50 ℃, bath ratio: 1:10, 60 min) → washing → primary soda boiling by pressurization (NaOH mass concentration: 8 g/L, Na 5 P 3 O 10 2.5g/L, Na 2 SiO 3 2 g/L, batch ratio: 1:10, 1.5 h)→ washing →fiber beating→ dewatering→ secondary soda boiling (NaOH mass concentration:12 g/L, Na 5 P 3 O 10 2 g/L, Na 2 SiO 3 2 g/L, bath ratio: 1:10, 2.5 h)→ fiber beating→ dewatering→ washing→ dewatering→ drying→ bast fiber. (Shao, 2003; Deng, 2010) (3) Technical route of water retting degumming: Bast fiber crop→ natural water soaking→ fermentation→ washing→ drying→ bast fiber. Degumming effect test (1) Non-fiber removal rate Weight loss ratio: Constant-weight bast fiber crop (M0) was acquired after drying and before degumming, and it was washed after the fermentation and dried to constant weight (M1). Weight loss ratio V= (M 0 - M 1 )/M 0 × 100 % (Zeng et al., 2007). The residual gum content was detected by referencing to the quantitative analysis method of ramie chemical components (Jiang and Shao, 2005). (2) COD detection: The COD detection in the fermentation broth after degumming was conducted via COD detector ET99718 (Lovibond® Group, Germany) by following the specifications. Enzymatic activity in the degumming process The enzymatic activity was defined as the enzyme dosage needed to degrade 1 μmol of substrate per min. The dinitrosalicylic acid (DNS) method was used to detect the enzymatic activity of the bacterial strain (Do et al., 2016; Wang, 2009). Monosaccharide detection in the degumming process From 0 h when the bast fiber crop was inoculated and oscillated until 20 h when the degumming was completed, the fermentation broth sample was collected every other 4 h and separated using 0.2 μm film coating (Vivaflow 200). The filtered solution was used to detect the monosaccharide content. The monosaccharide components generated after the bast fiber crop hydrolysis were systematically analyzed through 1-phenyl-3-methyl-5-pyrazolone precolumn derivatization high-performance liquid chromatography (HPLC) method. After the bast fiber was hydrolyzed using trifluoroacetic acid, C 18 chromatographic analysis column and UV detector were used to detect the monosaccharides in the hydrolysate and the components and contents of their derivatives (Zhang et al., 2013; Fang et al., 2015). Degumming fiber detection After degumming for 8 m, slices were made and observed under an electron microscope JEOL-1230 (JEOL Ltd., Japan) through thousand-fold amplification. The fibers were observed under KH-2700 3D video microscope by 100-fold amplification. Results And Discussion Morphological and physiological–biochemical characteristics of bacterial strain PW After activated-state bacterial solution grew in the broth medium for 8 days, the bacterial strain was rod-shaped without spores, and the average size was 0.6 µm×1.5 µm (Fig. 1a). After growing on the broth plate for 20 h, PW became round, white, and humid with micro-bulges and transparent edges (Fig. 1b). Gram-negative result was manifested through the starch and urease tests, and positive results appeared in the casein, catalase, indole, and nitrate reduction tests. The 16S rRNA gene sequence of PW was a nucleotide sequence with the full length of 1375bp, and it was submitted onto GenBank to acquire accession number GU097456. On the basis of the 16S rRNA gene sequence of PW, the minimum-evolution method was used to construct the phylogeny tree diagram (Fig. 2). Meanwhile, another phylogeny tree diagram was established through the neighbor-joining method, and the results were consistent in essence. The results showed that the bacterial strain PW belonged to Pectobacterium sp. and had a high similarity to 16S rRNA gene sequence of Pectobacterium wasabiae (NR 026047). By combining the physiological and biochemical characteristics, PW was identified as Pectobacterium wasabiae , which was preserved in China General Microbiological Culture Collection Center (CGMCC), with the preservation number of CGMCC No. 14601. Among the already reported degumming bacterial strains, germs account for a large proportion, and most belong to Bacillus and Pectobacterium , including Bacillus pumilus , Bacillus subtilis , Bacillus licheniformis , Bacillus tequilensis (Yang et al., 2018; Basu et al.), Bacillus aryabhattai , Bacillus thuringiensis , Lysinibacillus fusiformis , Acidovorax temperans (Cheng et al., 2020; Chiliveri et al., 2016; Zheng et al., 2001), and P. carotovorum , Pectobacterium chrysanthemi (Shu et al., 2020; Duan et al., 2016; Duan et al., 2018). The bacterial strain reported in this study also belongs to Pectobacterium sp. In the microbial screening of bast fiber crop degumming, Bacillus sp . and Pectobacterium sp . show outstanding performance and are thus worthy of attention. Bio-degumming fermentation parameters After the treatment of kenaf bast under different fermentation conditions, the test results of raw material weight loss ratio are shown in Table, and the analysis of variance (ANOVA) and multiple comparisons results are listed in Tables 3 and 4. According to the ANOVA results, the bath ratio and time significantly influenced kenaf weight loss ratio, which was insignificantly affected by the inoculum size or temperature. From the table of multiple comparisons, the influencing degrees of inoculum size, temperature, bath ratio, and time on kenaf weight loss ratio were sorted in a descending order as time, bath ratio, temperature and inoculum size. Their minimum influencing degrees on kenaf weight loss ratio were the optimal levels. Thus, the combinational optimal levels were obtained as follows: time of 12 h, bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%. In contrast to the traditional water retting degumming and rain & dew degumming, one of important features of bio-degumming is short degumming time. The traditional water retting degumming of ramie and kenaf and rain & dew degumming of hemp and flax generally take 7–30 days, and they are greatly affected by the external environmental and climatic conditions (Liu and sun, 2018; Zhan, 2005). However, the bio-degumming can complete the degumming process within 1 day, and the bacterial strain can finish the degumming of kenaf bast within 12 h. Table 2 Loss rate of kenaf bast with different fermentation conditions Sample name 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Weight loss ratio of raw jute (%) 15.6 19.2 20.1 17.8 20.6 15.2 16.9 17.5 17.9 20.4 14.8 14.8 19.6 16.5 18.4 15.9 Table 3 Variance analysis of bio-degumming fermentation parameters inoculum size F P 0.540 0.687 temperature 6.193 0.084 bath ratio 9.402 0.049 time 9.757 0.047 Table 4 Multiple comparison of the parameters for kenaf bio-degumming inoculum size temperature bath ratio time M1 17.435 18.9675 15.5175 17.835 M2 17.7175 17.8175 17.935 15.6675 M3 17 16.935 17.435 19.2675 M4 17.7675 16.2 19.0325 17.15 N 0.7175 2.7675 3.515 3.6 Note: M represents the index level, M1–M4 denote the 1 st –4 th levels, and N is the statistical magnitude, which manifests the influence of this factor on the raw material weight loss ratio. Enzymatic activity in fermentation broth (unit: U/mL) Pectinase, mannase, and xylanase could be detected in the whole degumming process; the pectinase activity during the process was increased from 12.52 IU/mL at 0 h to 130.25 IU/mL at 15 h, mannase activity was from 14.82 IU/mL to 157.58 IU/mL, and xylanase activity was from 11.74 IU/mL to 115.24 IU/mL; the growth rates were high within 0–9 h and slowed down after 12 h, but they still kept growing (Table 5). Table 5 Activity of enzymes secreted by strain PW during degumming (unit: U/mL) Fermentation time (h) 0 3 6 9 12 15 Pectinase 12.52 23.21 57.54 101.47 121.22 130.25 Mannase 14.82 35.66 74.25 118.24 145.56 157.58 Xylanase 11.74 25.56 45.58 86.52 106.75 115.24 Bast fiber crop, which is composed of complicated components, generally contains 4%–8% of pectin, 12%–18% of hemicellulose, and 2%–5% of lignin. During the microbial degumming process, the degumming bacterial strain realizes the growth and proliferation through the nutrient substances in the degumming solution and secretes extracellular enzyme systems such as pectinase. It also decomposes macromolecular pectin substances into micromolecular substances, absorb them in vivo , and transforms them into soluble micromolecular substances or gases, which are then repelled out. Pectinase, mannase, xylanase, and ligninase are key degumming enzymes (Zheng and Liu, 2004; Liu and Sun, 2018; Wang, 2009). Similar to PW, all superior degumming strains can secrete high level of pectinase, mannase, and xylanase, especially pectinase (Shu et al., 2020; Basu et al., 2009; Cheng et al., 2020). Monosaccharide contents in fermentation broth In the supernatant of kenaf bio-degumming fermentation broth, the detected hydrolysates included mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose, while glucuronic acid was not detected. The liquid chromatogram is shown in Figure 3, and the concentrations of monosaccharide components in the fermentation broth are presented in Table 6. As the fermentation time progressed, the content of galacturonic acid showed a sustainable and slow growth, while the contents of other monosaccharides were first increased and then reduced. Among them, the contents of mannose, xylose, rhamnose, glucose, and galactose all reached the maximum values at 9 h. The initial concentration of glucose was high, which might be correlated with the glucose components contained in the culture medium. The content of galacturonic acid, which was the pectin degradation product, was low and continuously increased. The reason might be that pectinase was a key enzyme with timely and radical microbial degradation and great demand. Its residual content was also not high in the supernatant of fermentation broth. During the degumming process, the kenaf hydrolysis products included mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose. As the fermentation time was extended, the content of galacturonic acid presented a sustainable and slow growth trend, while the contents of other monosaccharides were first increased and then reduced. This finding proved that Pectobacterium wasabiae PW continuously released pectinase, mannase, and xylanase in the kenaf bast degumming process. Note: 1. Mannose, 2. Rhamnose, 3. Glucuronic acid, 4. Galacturonic acid, 5. Glucose, 6. Galactose, 7. Xylose Table 6 Concentration of monosaccharide component in the fermentation liquid from 0 h to 15 h (g/mL) Mannose Rhamnose Glucuronic acid Galacturonic acid Glucose Galactose Xylose 0 h 0.32 0 0 0.11 39.12 0 6.34 3 h 7.42 5.62 0 0.19 52.47 14.78 14.52 6 h 15.41 11.57 0 0.29 65.24 22.41 62.48 9 h 17.11 25.43 0 0.66 67.14 32.14 68.92 12 h 15.43 20.12 0 0.84 51.89 27.76 67.08 15 h 11.27 20.03 0 0.89 40.19 25.43 65.27 Degumming micro-detection The kenaf fibers generated by bio-degumming and chemical degumming were observed under 3D video microscope by 100-fold amplification. As observed, the microfibers on the cellular wall of bio-degumming generated kenaf fiber were intersected and warped, while those generated by chemical degumming were nearly under equal arrangement. The enzymes secreted by microorganisms selectively degraded colloids and reserved the inherent fiber morphologies and structures. In the chemical degumming process, strong alkali destructed the chemical and hydrogen bonds with weak structural force while hydrolyzing the colloids. Thus, the fibrous structure tended to be stable, and the excessive degradation decomposed bundle fibers into short single fibers. As a result, the mass of kenaf bundle fibers was reduced. The observation results under the electron microscope showed that, after 4 h degumming, the microorganisms infected the colloids by a large area and local degradation occurred. After 10 h, the single fibers were under obvious discrete state, the fiber surface was smooth, and most colloids already peeled cellulose off (Figure 4). Comparison of kenaf degumming effects The residual gum content of kenaf bast, fiber strength, and COD in the fermentation broth after oscillating fermentation of PW under optimized conditions for 12 h are shown in Table 7. The kenaf sample experiencing 15-day water retting degumming was collected for the control. Table 7 Degumming effect in different degumming methods Residual gum content (%) Weight loss ratio of raw jute (%) Fiber strength (N) COD (mg/L) Bio-degumming 12.76 29.24 355 3045 Water retting 11.38 30.62 276 3582 Under bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%, the bast fiber crops were washed after 12 h PW degumming. The residual gum content was 11.38%, which was 12.13% higher than that in the traditional water retting degumming. The raw material weight loss ratio was 4.51% lower than that in the traditional water retting degumming. However, the fiber strength in bio-degumming was 28.62% higher than that in traditional water retting degumming, and the COD in bio-degumming was 15.0% lower than that in traditional water retting degumming. The pectin removal rate of bio-degumming was 31.11% higher than that of water retting degumming, but the hemicellulose and lignin removal rates were 21.43% and 3.24% lower than those of traditional water retting degumming, respectively (Table 8). Table 8 Chemical constituents of kenaf in different degumming methods Water soluble matter pectin hemicellulose lignin cellulose Bio-degumming 0.8 0.93 11.56 10.2 76.51 Water retting 0.57 1.35 9.52 9.88 78.68 Wide spectrality of PW degumming function PW is of good wide spectrality in the aspect of bast fiber crop degumming. After the fermentation for 12 h, the residual gum contents of kenaf bast, ramie bast, hemp bast, flax bast, and Apocynum venetum bast were all lower than 15%, and the raw material weight loss rate was 28.54%–34.70%. The residual gum content of Apocynum venetum was the minimum (12.57%) and that of flax was the maximum (15.07%). PW could complete the degumming of ramie bast, kenaf bast, hemp bast, flax bast, and Apocynum venetum bast. Therefore, it had excellent degumming wide spectrality. The fiber counts were greatly different. Specifically, those of kenaf and Apocynum venetum were 272 and 1,002 m/g, respectively. The COD ranged from 2,945 mg/L to 3,582 mg/L. In particular, the COD of ramie was the highest and that of kenaf was the lowest. In the traditional chemical soda cooking degumming process, the COD in boiling wastewater reached as high as 10,000 mg/L (research progress of wastewater treatment technology of ramie chemical degumming), which was much higher than that of bio-degumming wastewater. Among the current reported degumming strains, few can simultaneously realize the degumming of ramie, kenaf, hemp, and flax, but PW has favorable wide spectrality (Table 9). Table 9 Degumming effect in different bast fiber crop materials Residual gum rate (%) weight loss rate of raw material (%) number of fibers (m/g) COD (mg/L) Kenaf bast 12.76 29.24 272 3045 Ramie bast 14.60 34.70 815 3582 Hemp bast 13.21 31.59 965 3267 Flax bast 14.89 28.54 927 3574 Apocynum venetum bast 12.57 30.05 1002 3119 Conclusions A degumming bacterial strain Pectobacterium wasabiae PW with broad-spectrum degumming abilities was screened out in this study. After the fermentation for 12 h, the residual gum contents were lower than 15%. This bacterial strain could realize the synchronous extracellular secretion of pectinase, mannase, and xylanase with the maximum activity levels of 130.25, 157.58, and 115.24 IU/mL, respectively. The optimal degumming conditions of this bacterial strain were as follows: time of 12 h, bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%. The COD in bio-degumming wastewater was below 4,000 mg/L, which was over 60% lower than that in boiling wastewater of chemical degumming. Declarations Acknowledgments This study was supported by the National Natural Science Foundation of China (No. 31871675), China Agriculture Research System (CARS-19-E22), the Natural Science Foundation of Hunan Province (No. 2019JJ40332), Chinese Agricultural Science and Technology Innovation Project (ASTIP-IBFC08), and Central Public-interest Scientific Institution Basal Research Fund (No.1610242021002). Authors’ contributions Shengwen Duan: Methodology, Investigation, Writing - original draft. Bingrong Xu: Methodology, Investigation, Writing - original draft. Lifeng Cheng: Supervision, Conceptualization, Writing - review & editing. Xiangyuan Feng: Supervision, Conceptualization, Writing - review & editing. Qi Yang: Formal analysis, Software, Validation. Ke Zheng: Formal analysis, Software, Validation. Zewei Ma: Software. Mingqiang Gao: Formal analysis, Software, Validation. Yuande Peng: Supervision, Conceptualization, Writing - review & editing. Availability of data and materials The strain Pectobacterium wasabiae PW was preserved in China General Microbiological Culture Collection Center (CGMCC), with the preservation number of CGMCC No. 14601. Code availability Not applicable. Compliance with ethical standards Conflict of interest The authors declare that there are no conflicts of interest associated with the work presented. Ethics approval Not applicable. Human and animal rights participants Not applicable. Informed consent Not applicable. Funding: This study was supported by the National Natural Science Foundation of China (No. 31871675), China Agriculture Research System (CARS-19-E22), the Natural Science Foundation of Hunan Province (No. 2019JJ40332), Chinese Agricultural Science and Technology Innovation Project (ASTIP-IBFC08), and Central Public-interest Scientific Institution Basal Research Fund (No.1610242021002). References Biswas D, Chakrabarti SK, De S, Paral R (2016) Eco-friendly degumming technology for ramie fiber. J Nat Fibers 132:227–237 Crini G, Lichtfouse E (2020) Sustainable agriculture reviews 42, hemp production and applications. Cham, Switzerland; Springer Cheng LF, Duan SW, Feng XY, Zheng K, Yang Q, Xu H, Luo W, Peng YD (2020) Screening and identification of pectinolytic bacteria for ramie degumming. Text Res J DOI. 10.1177/0040517520968280 Deng YM (2010) Natural textile fiber processing chemistry. 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Process Biochem 54:49–58 Zhou C, Ye J, Xue Y (2015) Directed evolution and structural analysis of alkaline pectate lyase from the alkaliphilic bacterium Bacillus sp. strain N16-5 to improve its thermostability for efficient ramie degumming. Appl Environ Micro 8117:5714–5723 Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-483427","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":25885130,"identity":"7858c5c2-ff47-4713-814d-5e406a283486","order_by":0,"name":"Shengwen Duan","email":"","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Shengwen","middleName":"","lastName":"Duan","suffix":""},{"id":25885131,"identity":"0f9939eb-f9b4-4af2-a525-ba0984b9bd8d","order_by":1,"name":"Bingrong Xu","email":"","orcid":"","institution":"Huzhou Nanxun Shanlian Shengye Textile Co., Ltd","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Bingrong","middleName":"","lastName":"Xu","suffix":""},{"id":25885132,"identity":"5ec51bfe-6f6d-47de-b2c5-37b84c1f9e26","order_by":2,"name":"Lifeng Cheng","email":"","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Lifeng","middleName":"","lastName":"Cheng","suffix":""},{"id":25885133,"identity":"1b66978c-41e6-4c0d-96b4-c64fc8d8373e","order_by":3,"name":"Xiangyuan Feng","email":"","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Xiangyuan","middleName":"","lastName":"Feng","suffix":""},{"id":25885134,"identity":"28104d3f-2b87-427a-b181-ff05ae3a9182","order_by":4,"name":"Qi Yang","email":"","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Qi","middleName":"","lastName":"Yang","suffix":""},{"id":25885135,"identity":"58e81119-c9e3-4d10-a5b0-291ff6c12afb","order_by":5,"name":"Ke Zheng","email":"","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Ke","middleName":"","lastName":"Zheng","suffix":""},{"id":25885136,"identity":"91c0090a-0bda-47bd-a7a5-3ac8e497e2c7","order_by":6,"name":"Mingqiang Gao","email":"","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Mingqiang","middleName":"","lastName":"Gao","suffix":""},{"id":25885137,"identity":"2932b757-56f3-4990-8ba9-5fac4a0d6ca9","order_by":7,"name":"Yuande Peng","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAyklEQVRIie3RsQrCMBCA4YTCdYnOKQX7CilCceibuGTKpJNLh4JxiZuzk+/QN0gptEseoJuCL+CuoB279dwE8+0/d8cR4nk/KCFd93wVsDehRibpwUnO3JyemMWOaazgM7OgFy6RBTVWCu6yAKJ71ZMyX08mIauHplAAsdqtSKu2enLK2UorXcsg3mSc6mY6Iddbqmvz5hA5bGLtkh4MCOAMmaTaqYA4kMCGWyTmluGVbUAKkMmxqfpHmSMWGxHo14ySbwvP87z/8AGJqz9ramCk8wAAAABJRU5ErkJggg==","orcid":"","institution":"Institute of Bast Fiber Crops, Chinese Academy of Agriculture Sciences","correspondingAuthor":true,"submittingAuthor":false,"prefix":"","firstName":"Yuande","middleName":"","lastName":"Peng","suffix":""}],"badges":[],"createdAt":"2021-05-01 02:44:52","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-483427/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-483427/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":9106016,"identity":"8281c057-e5fe-4cc0-905f-a1bdbf0c8b1b","added_by":"auto","created_at":"2021-05-12 20:25:37","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":306259,"visible":true,"origin":"","legend":"(a) Microscopic morphology, (b) colonial morphology of Pectobacterium wasabiae strain PW","description":"","filename":"Fig1.png","url":"https://assets-eu.researchsquare.com/files/rs-483427/v1/09f003e81ddb3cb306893630.png"},{"id":9105670,"identity":"bc6f7362-683f-4e64-b4d3-0b81ea812035","added_by":"auto","created_at":"2021-05-12 20:22:37","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":24521,"visible":true,"origin":"","legend":"Phylogenetic tree generated using the minimum-evolution method based on the 16S rRNA gene sequence of strain PW. Numbers at nodes represent bootstrap percentages based on 1,000 samplings. Bar, 0.02 changes per nucleotide position. The neighbor-joining tree showed the same topology (data not shown)","description":"","filename":"Fig2.png","url":"https://assets-eu.researchsquare.com/files/rs-483427/v1/1f4ce38cb3f3eae227f12e18.png"},{"id":9105669,"identity":"93759a34-37e7-4152-a491-4aeee33f3dd3","added_by":"auto","created_at":"2021-05-12 20:22:37","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":117760,"visible":true,"origin":"","legend":"Monosaccharide chromatogram of kenaf fermentation broth","description":"","filename":"Fig3.png","url":"https://assets-eu.researchsquare.com/files/rs-483427/v1/e2e7e349c0b0b2bfe3df88fd.png"},{"id":9106017,"identity":"d1721959-c46f-4574-a69c-f8dd7a388852","added_by":"auto","created_at":"2021-05-12 20:25:37","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":758599,"visible":true,"origin":"","legend":"Microscopic detection during degumming process","description":"","filename":"Fig4.png","url":"https://assets-eu.researchsquare.com/files/rs-483427/v1/207a6bf897cbf64a4af45433.png"},{"id":13692484,"identity":"539aed02-5542-4d95-a1e4-ba56124bf076","added_by":"auto","created_at":"2021-09-17 12:43:38","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1443851,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-483427/v1/73f2a80a-df2d-47ec-a30e-74e811c57c8b.pdf"}],"financialInterests":"","formattedTitle":"\u003cp\u003eBacterial Strain for Bast Fiber Crops Degumming and Its Bio-Degumming Technique\u003c/p\u003e","fulltext":[{"header":"Introduction","content":" \u003cp\u003eThe improvement in human living quality and the shortage of petroleum and forest resources have encouraged various countries in the world to seek for new-type natural plant fiber resources. Cellulose is a renewable natural polymer resource that is rich in nature, and it is a cheap and inexhaustible resource. Among all kinds of plant fiber resources, bast fiber plants such as ramie, kenaf, and industrial hemp have fast growth, high yield, strong adaptability, and environmental protection. Bast fibers are of irreplaceable important development values by virtue of antibiosis, insect prevention, breathable moisture absorption, and natural degradation (Xiong, \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2008\u003c/span\u003e; Subasinghe et al.; Crini and Lichtfouse, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2020\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eThe chemical degumming method centering on soda cooking, which is commonly used at home (China) and abroad, is a process that aims to acquire cellulosic fiber satisfying the follow-up processing requirements by catalyzing the degradation of bast non-cellulosic substances under acidic and high-temperature conditions with some aftertreatment measures. This process not only seriously pollutes the environment and damages the fibrous quality but also has high processing cost; these limitations restrict its industrial development (Liu, \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2013\u003c/span\u003e; Fan, 2015). Bio-degumming is a process that centers on catalyzing the degradation of non-cellulosic substances by biocatalysts (enzymes) and aims to obtain the cellulosic fiber satisfying the follow-up processing requirements. Bio-degumming is a cyclic action process of \u0026ldquo;enzyme producing strains\u0026ndash;enzyme degumming\u0026ndash;gum culturing strain,\u0026rdquo; and it is a multienzyme collaborative catalytic system in living organism in essence. The bast fiber crop bio-degumming technology, which has low energy consumption, low pollution, low cost, and high quality, can overcome the drawbacks of conventional degumming method; it is also the development direction of the bast fiber crop processing industry (Liu, \u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2009\u003c/span\u003e; Cheng, 2011; Fan et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2015\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eBast non-cellulosic substances have extremely complicated composition and structure, and the non-cellulosic degradation can be realized only through the collaborative action of key enzymes such as pectinase (Zhou et al., \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2015\u003c/span\u003e; Zhou et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2017\u003c/span\u003e), mannase (Wang et al., \u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2017\u003c/span\u003e), xylanase (Biswas et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2016\u003c/span\u003e), and lignin-degrading enzyme (Ding et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2014\u003c/span\u003e; Yang, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). The bio-degumming technology has been studied for over 50 years at home and abroad, but the large-scale productivity has not been formed yet. The primary reason is that no suitable bio-degumming strains have been bred, and this situation is the bottleneck of bast fiber crop bio-degumming technology. At present, very few high-efficiency bast fiber crop degumming strains have been reported (Basu et al., 2009; Duan et et al., 2012; Tong et al., 2020; Duan et et al., 2018).\u003c/p\u003e \u003cp\u003eA plant putrefying bacterial strain\u0026mdash;\u003cem\u003ePectobacterium wasabiae\u003c/em\u003e (PW) (preservation number: CGMCC 14601), which could efficiently degrade ramie colloids to extract ramie fibers, was reported in this study. This bacterial strain is characterized by complete enzyme system, high enzymatic activity, fast reproduction, low residual gum content after ramie degumming, and no production of cellulase. Thus, it shows favorable degumming effects on ramie, kenaf, and industrial hemp. Moreover, a set of optimized ramie bio-degumming processing technology has been formed and put under pilot-scale test in the enterprise for 1 month and has a good industrial prospect.\u003c/p\u003e "},{"header":"Materials And Methods","content":"\u003cp\u003e\u003cstrong\u003eRaw materials\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eRamie bast: purchased from Yuanjiang City, Hunan Province, China. The ramie bast was dried and shell-less without mildew.\u003c/p\u003e\n\u003cp\u003eKenaf bast: Hunan No.1 kenaf planted in Changsha.\u003c/p\u003e\n\u003cp\u003eIndustrial hemp bast: purchased from Sunwu County, Heilongjiang Province, China.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBacterial strain, classification, and determination \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe bacterial strain PW was screened out by the research group.\u003c/p\u003e\n\u003cp\u003eThe morphological and physiological\u0026ndash;biochemical characteristics of this bacterial strain were analyzed in accordance with \u003cem\u003eBergey\u0026rsquo;s Manual of Determinative Bacteriology (9th edition)\u003c/em\u003e. The 16S rRNA gene of strain PW was amplified with the universal primer pairs 27 F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492 R (5'-TACGGCTACCTTGTTACGACT-3') and sequenced by Shanghai Sangon Biotech Company. 16S rRNA genes were used to construct the phylogenetic tree used MEGA by the minimum-evolution method and the neighbor-joining method at the parameter of 10 Program bootstrap values based on 1,000 replications.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eStrain culturing\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe PW strain was cultured at 34 ℃ and a rate of 120 rpm for 8\u0026nbsp;h. The formula of culture medium was as follows: glucose (1.0%), NaCl (0.5%), beef extract (0.5%), peptone (0.5%), and pH (6.5\u0026ndash;7.0).\u003c/p\u003e\n\u003cp\u003e2.4 Optimization of bio-degumming conditions\u003c/p\u003e\n\u003cp\u003eMildew-free kenaf bast was collected and exposed to the sun for 1\u0026ndash;2 days. The head and tail parts were clipped by 20 cm, and the sample was then shaken to remove the dust. With different conditions (temperature: 31\u0026ndash;37 ℃, bath ratio: 1:10\u0026ndash;1:25, fermentation time: 5\u0026ndash;20 h, and inoculum size: 1%\u0026ndash;4%) set, the degumming was conducted by means of oscillating fermentation on a shaking table at a rate of 180 rpm, and different orthogonal test factors and levels (Table 1) were set. The orthogonal data were statistically analyzed via IBM SPSS 22.0 software. After the degumming was completed, the sample was immediately boiled in 100 ℃ hot water for 20 min and then washed in a bast fiber crop washing machine.\u003c/p\u003e\n\u003cp\u003eTable 1 Orthogonal test factors and level of fermentation parameters\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 33.2952px;\"\u003e\n\u003ctd style=\"height: 33.2952px;\" width=\"114\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33.2952px;\" width=\"114\"\u003e\n\u003cp\u003eA\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33.2952px;\" width=\"114\"\u003e\n\u003cp\u003eB\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33.2952px;\" width=\"114\"\u003e\n\u003cp\u003eC\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33.2952px;\" width=\"114\"\u003e\n\u003cp\u003eD\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003eLevel\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003eInoculum\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003esize\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e(%)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003eTemperature\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1.0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e27\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1:10\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e8\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1.5\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e29\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1:15\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e12\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e3\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e2.0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e31\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1:20\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e16\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e4\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e2.5\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e33\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e1:25\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"114\"\u003e\n\u003cp\u003e20\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eComparative degumming test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe comparative degumming tests of ramie, kenaf, and industrial hemp were conducted using the chemical degumming method, water retting degumming method, and optimized bio-degumming process. The technical routes were as follows:\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;(1) Technical route of bio-degumming:\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;Bast fiber crop\u0026rarr; pretreatment\u0026rarr; inoculation \u0026rarr;soaking and fermentation\u0026rarr; inactivation (NaOH mass concentration: 0.5 g/L) \u0026rarr; washing\u0026rarr; dewatering\u0026rarr; drying\u0026rarr; bast fiber.\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;(2) Technical route of chemical degumming:\u003c/p\u003e\n\u003cp\u003eBast fiber crop\u0026rarr; pretreatment\u0026rarr; acid dipping ( 1 mL/L, 50 ℃, bath ratio: 1:10, 60 min) \u0026rarr; washing \u0026rarr; primary soda boiling by pressurization (NaOH mass concentration: 8 g/L, Na\u003csub\u003e5\u003c/sub\u003eP\u003csub\u003e3\u003c/sub\u003eO\u003csub\u003e10\u003c/sub\u003e 2.5g/L, Na\u003csub\u003e2\u003c/sub\u003eSiO\u003csub\u003e3\u003c/sub\u003e 2 g/L, batch ratio: 1:10, 1.5 h)\u0026rarr; washing \u0026rarr;fiber beating\u0026rarr; dewatering\u0026rarr; secondary soda boiling (NaOH mass concentration:12 g/L, Na\u003csub\u003e5\u003c/sub\u003eP\u003csub\u003e3\u003c/sub\u003eO\u003csub\u003e10\u003c/sub\u003e 2 g/L, Na\u003csub\u003e2\u003c/sub\u003eSiO\u003csub\u003e3\u003c/sub\u003e 2 g/L, bath ratio: 1:10, 2.5 h)\u0026rarr; fiber beating\u0026rarr; dewatering\u0026rarr; washing\u0026rarr; dewatering\u0026rarr; drying\u0026rarr; bast fiber. (Shao, 2003; Deng, 2010)\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;(3) Technical route of water retting degumming:\u003c/p\u003e\n\u003cp\u003eBast fiber crop\u0026rarr; natural water soaking\u0026rarr; fermentation\u0026rarr; washing\u0026rarr; drying\u0026rarr; bast fiber.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDegumming effect test\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;(1) Non-fiber removal rate\u003c/p\u003e\n\u003cp\u003eWeight loss ratio: Constant-weight bast fiber crop (M0) was acquired after drying and before degumming, and it was washed after the fermentation and dried to constant weight (M1). Weight loss ratio V= (M\u003csub\u003e0 \u003c/sub\u003e- M\u003csub\u003e1\u003c/sub\u003e)/M\u003csub\u003e0 \u003c/sub\u003e\u0026times; 100 % (Zeng et al., 2007).\u003c/p\u003e\n\u003cp\u003eThe residual gum content was detected by referencing to the quantitative analysis method of ramie chemical components (Jiang and Shao, 2005).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;(2) COD detection: The COD detection in the fermentation broth after degumming was conducted via COD\u0026nbsp;detector ET99718 (Lovibond\u0026reg; Group, Germany) by following the specifications.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnzymatic activity in the degumming process \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe enzymatic activity was defined as the enzyme dosage needed to degrade 1 \u0026mu;mol of substrate per min. The dinitrosalicylic acid (DNS) method was used to detect the enzymatic activity of the bacterial strain (Do et al., 2016; Wang, 2009).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonosaccharide detection in the degumming process \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eFrom 0 h when the bast fiber crop was inoculated and oscillated until 20 h when the degumming was completed, the fermentation broth sample was collected every other 4 h and separated using 0.2 \u0026mu;m film coating (Vivaflow 200). The filtered solution was used to detect the monosaccharide content. The monosaccharide components generated after the bast fiber crop hydrolysis were systematically analyzed through 1-phenyl-3-methyl-5-pyrazolone precolumn derivatization high-performance liquid chromatography (HPLC) method. After the bast fiber was hydrolyzed using trifluoroacetic acid, C\u003csub\u003e18\u003c/sub\u003e chromatographic analysis column and UV detector were used to detect the monosaccharides in the hydrolysate and the components and contents of their derivatives (Zhang et al., 2013; Fang et al., 2015).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDegumming fiber detection\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAfter degumming for 8 m, slices were made and observed under an electron microscope JEOL-1230 (JEOL Ltd., Japan) through thousand-fold amplification. The fibers were observed under KH-2700 3D video microscope by 100-fold amplification.\u003c/p\u003e"},{"header":"Results And Discussion","content":"\u003cdiv\u003e\n\u003ch2\u003eMorphological and physiological\u0026ndash;biochemical characteristics of bacterial strain PW\u003c/h2\u003e\n\u003cp\u003eAfter activated-state bacterial solution grew in the broth medium for 8 days, the bacterial strain was rod-shaped without spores, and the average size was 0.6 \u0026micro;m\u0026times;1.5 \u0026micro;m (Fig.\u0026nbsp;1a). After growing on the broth plate for 20 h, PW became round, white, and humid with micro-bulges and transparent edges (Fig.\u0026nbsp;1b). Gram-negative result was manifested through the starch and urease tests, and positive results appeared in the casein, catalase, indole, and nitrate reduction tests.\u003c/p\u003e\n\u003cp\u003eThe 16S rRNA gene sequence of PW was a nucleotide sequence with the full length of 1375bp, and it was submitted onto GenBank to acquire accession number GU097456. On the basis of the 16S rRNA gene sequence of PW, the minimum-evolution method was used to construct the phylogeny tree diagram (Fig.\u0026nbsp;2). Meanwhile, another phylogeny tree diagram was established through the neighbor-joining method, and the results were consistent in essence. The results showed that the bacterial strain PW belonged to \u003cem\u003ePectobacterium\u003c/em\u003e sp. and had a high similarity to 16S rRNA gene sequence of \u003cem\u003ePectobacterium wasabiae\u003c/em\u003e (NR 026047). By combining the physiological and biochemical characteristics, PW was identified as \u003cem\u003ePectobacterium wasabiae\u003c/em\u003e, which was preserved in China General Microbiological Culture Collection Center (CGMCC), with the preservation number of CGMCC No. 14601.\u003c/p\u003e\n\u003cp\u003eAmong the already reported degumming bacterial strains, germs account for a large proportion, and most belong to \u003cem\u003eBacillus\u003c/em\u003e and \u003cem\u003ePectobacterium\u003c/em\u003e, including \u003cem\u003eBacillus pumilus\u003c/em\u003e, \u003cem\u003eBacillus subtilis\u003c/em\u003e, \u003cem\u003eBacillus licheniformis\u003c/em\u003e, \u003cem\u003eBacillus tequilensis\u003c/em\u003e (Yang et al., 2018; Basu et al.), \u003cem\u003eBacillus aryabhattai\u003c/em\u003e, \u003cem\u003eBacillus thuringiensis\u003c/em\u003e, \u003cem\u003eLysinibacillus fusiformis\u003c/em\u003e, \u003cem\u003eAcidovorax temperans\u003c/em\u003e (Cheng et al., 2020; Chiliveri et al., 2016; Zheng et al., 2001), and \u003cem\u003eP. carotovorum\u003c/em\u003e, \u003cem\u003ePectobacterium chrysanthemi\u003c/em\u003e (Shu et al., 2020; Duan et al., 2016; Duan et al., 2018). The bacterial strain reported in this study also belongs to \u003cem\u003ePectobacterium sp.\u003c/em\u003e In the microbial screening of bast fiber crop degumming, \u003cem\u003eBacillus sp\u003c/em\u003e. and \u003cem\u003ePectobacterium sp\u003c/em\u003e. show outstanding performance and are thus worthy of attention.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBio-degumming fermentation parameters\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAfter the treatment of kenaf bast under different fermentation conditions, the test results of raw material weight loss ratio are shown in Table, and the analysis of variance (ANOVA) and multiple comparisons results are listed in Tables 3 and 4. According to the ANOVA results, the bath ratio and time significantly influenced kenaf weight loss ratio, which was insignificantly affected by the inoculum size or temperature. From the table of multiple comparisons, the influencing degrees of inoculum size, temperature, bath ratio, and time on kenaf weight loss ratio were sorted in a descending order as time, bath ratio, temperature and inoculum size. Their minimum influencing degrees on kenaf weight loss ratio were the optimal levels. Thus, the combinational optimal levels were obtained as follows: time of 12 h, bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%.\u003c/p\u003e\n\u003cp\u003eIn contrast to the traditional water retting degumming and rain \u0026amp; dew degumming, one of important features of bio-degumming is short degumming time. The traditional water retting degumming of ramie and kenaf and rain \u0026amp; dew degumming of hemp and flax generally take 7\u0026ndash;30\u0026nbsp;days, and they are greatly affected by the external environmental and climatic conditions (Liu and sun, 2018; Zhan, 2005). However, the bio-degumming can complete the degumming process within 1 day, and the bacterial strain can finish the degumming of kenaf bast within 12 h.\u003c/p\u003e\n\u003cp\u003eTable 2 Loss rate of kenaf bast with different fermentation conditions\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 46.0521px;\"\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"44\"\u003e\n\u003cp\u003eSample name\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e1\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e3\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e4\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e5\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e6\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e7\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e8\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e9\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e10\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e11\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e12\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e13\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e14\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e15\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 46.0521px;\" width=\"33\"\u003e\n\u003cp\u003e16\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 111px;\"\u003e\n\u003ctd style=\"height: 111px;\" width=\"44\"\u003e\n\u003cp\u003eWeight loss ratio\u003c/p\u003e\n\u003cp\u003eof raw jute (%)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e15.6\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e19.2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e20.1\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e17.8\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e20.6\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e15.2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e16.9\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e17.5\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e17.9\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e20.4\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e14.8\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e14.8\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e19.6\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e16.5\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e18.4\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 111px;\" width=\"33\"\u003e\n\u003cp\u003e15.9\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTable 3 Variance analysis of bio-degumming fermentation parameters\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 33.5764px;\"\u003e\n\u003ctd style=\"height: 66.5764px;\" rowspan=\"2\" width=\"189\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003einoculum size\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33.5764px;\" width=\"189\"\u003e\n\u003cp\u003eF\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33.5764px;\" width=\"189\"\u003e\n\u003cp\u003eP\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e0.540\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e0.687\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003etemperature\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e6.193\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e0.084\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003ebath ratio\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e9.402\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e0.049\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003etime\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e9.757\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"height: 33px;\" width=\"189\"\u003e\n\u003cp\u003e0.047\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTable 4 Multiple comparison of the parameters for kenaf bio-degumming\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003einoculum size\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003etemperature\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003ebath ratio\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003etime\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eM1\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.435\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e18.9675\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e15.5175\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.835\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eM2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.7175\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.8175\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.935\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e15.6675\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eM3\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e16.935\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.435\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e19.2675\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eM4\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.7675\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e16.2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e19.0325\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e17.15\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eN\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e0.7175\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e2.7675\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e3.515\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e3.6\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eNote: M represents the index level, M1\u0026ndash;M4 denote the 1\u003csup\u003est\u003c/sup\u003e\u0026ndash;4\u003csup\u003eth\u003c/sup\u003e levels, and N is the statistical magnitude, which manifests the influence of this factor on the raw material weight loss ratio.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnzymatic activity in fermentation broth (unit: U/mL)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePectinase, mannase, and xylanase could be detected in the whole degumming process; the pectinase activity during the process was increased from 12.52 IU/mL at 0 h to 130.25 IU/mL at 15 h, mannase activity was from 14.82 IU/mL to 157.58 IU/mL, and xylanase activity was from 11.74 IU/mL to 115.24 IU/mL; the growth rates were high within 0\u0026ndash;9 h and slowed down after 12 h, but they still kept growing (Table 5).\u003c/p\u003e\n\u003cp\u003eTable 5 Activity of enzymes secreted by strain PW during degumming (unit: U/mL)\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 33.8438px;\"\u003e\n\u003ctd style=\"width: 81px; height: 66.8438px;\" rowspan=\"2\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 486px; height: 33.8438px;\" colspan=\"6\"\u003e\n\u003cp\u003eFermentation time (h)\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"width: 81.5278px; height: 33px;\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 80.4722px; height: 33px;\"\u003e\n\u003cp\u003e3\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e6\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e9\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e12\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e15\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003ePectinase\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81.5278px; height: 33px;\"\u003e\n\u003cp\u003e12.52\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 80.4722px; height: 33px;\"\u003e\n\u003cp\u003e23.21\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e57.54\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e101.47\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e121.22\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e130.25\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003eMannase\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81.5278px; height: 33px;\"\u003e\n\u003cp\u003e14.82\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 80.4722px; height: 33px;\"\u003e\n\u003cp\u003e35.66\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e74.25\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e118.24\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e145.56\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e157.58\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr style=\"height: 33px;\"\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003eXylanase\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81.5278px; height: 33px;\"\u003e\n\u003cp\u003e11.74\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 80.4722px; height: 33px;\"\u003e\n\u003cp\u003e25.56\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e45.58\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e86.52\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e106.75\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 81px; height: 33px;\"\u003e\n\u003cp\u003e115.24\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eBast fiber crop, which is composed of complicated components, generally contains 4%\u0026ndash;8% of pectin, 12%\u0026ndash;18% of hemicellulose, and 2%\u0026ndash;5% of lignin. During the microbial degumming process, the degumming bacterial strain realizes the growth and proliferation through the nutrient substances in the degumming solution and secretes extracellular enzyme systems such as pectinase. It also decomposes macromolecular pectin substances into micromolecular substances, absorb them \u003cem\u003ein vivo\u003c/em\u003e, and transforms them into soluble micromolecular substances or gases, which are then repelled out. Pectinase, mannase, xylanase, and ligninase are key degumming enzymes (Zheng and Liu, 2004; Liu and Sun, 2018; Wang, 2009). Similar to PW, all superior degumming strains can secrete high level of pectinase, mannase, and xylanase, especially pectinase (Shu et al., 2020; Basu et al., 2009; Cheng et al., 2020).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonosaccharide contents in fermentation broth \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eIn the supernatant of kenaf bio-degumming fermentation broth, the detected hydrolysates included mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose, while glucuronic acid was not detected. The liquid chromatogram is shown in Figure 3, and the concentrations of monosaccharide components in the fermentation broth are presented in Table 6. As the fermentation time progressed, the content of galacturonic acid showed a sustainable and slow growth, while the contents of other monosaccharides were first increased and then reduced. Among them, the contents of mannose, xylose, rhamnose, glucose, and galactose all reached the maximum values at 9 h.\u003c/p\u003e\n\u003cp\u003eThe initial concentration of glucose was high, which might be correlated with the glucose components contained in the culture medium. The content of galacturonic acid, which was the pectin degradation product, was low and continuously increased. The reason might be that pectinase was a key enzyme with timely and radical microbial degradation and great demand. Its residual content was also not high in the supernatant of fermentation broth. During the degumming process, the kenaf hydrolysis products included mannose, rhamnose, galacturonic acid, glucose, galactose, and xylose. As the fermentation time was extended, the content of galacturonic acid presented a sustainable and slow growth trend, while the contents of other monosaccharides were first increased and then reduced. This finding proved that \u003cem\u003ePectobacterium wasabiae \u003c/em\u003ePW continuously released pectinase, mannase, and xylanase in the kenaf bast degumming process.\u003c/p\u003e\n\u003cp\u003eNote: 1. Mannose, 2. Rhamnose, 3. Glucuronic acid, 4. Galacturonic acid, 5. Glucose, 6. Galactose, 7. Xylose\u003c/p\u003e\n\u003cp\u003eTable 6 Concentration of monosaccharide component in the fermentation liquid from 0 h to 15 h (g/mL)\u003c/p\u003e\n\u003ctable border=\"1\" width=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003eMannose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003eRhamnose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003eGlucuronic acid\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003eGalacturonic acid\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003eGlucose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003eGalactose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003eXylose\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e0 h\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e0.32\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0.11\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003e39.12\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003e6.34\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e3 h\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e7.42\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003e5.62\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0.19\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003e52.47\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003e14.78\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003e14.52\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e6 h\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e15.41\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003e11.57\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0.29\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003e65.24\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003e22.41\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003e62.48\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e9 h\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e17.11\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003e25.43\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0.66\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003e67.14\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003e32.14\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003e68.92\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e12 h\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e15.43\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003e20.12\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0.84\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003e51.89\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003e27.76\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003e67.08\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"51\"\u003e\n\u003cp\u003e15 h\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e11.27\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"73\"\u003e\n\u003cp\u003e20.03\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"94\"\u003e\n\u003cp\u003e0.89\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"70\"\u003e\n\u003cp\u003e40.19\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"72\"\u003e\n\u003cp\u003e25.43\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"59\"\u003e\n\u003cp\u003e65.27\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eDegumming micro-detection \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe kenaf fibers generated by bio-degumming and chemical degumming were observed under 3D video microscope by 100-fold amplification. As observed, the microfibers on the cellular wall of bio-degumming generated kenaf fiber were intersected and warped, while those generated by chemical degumming were nearly under equal arrangement. The enzymes secreted by microorganisms selectively degraded colloids and reserved the inherent fiber morphologies and structures. In the chemical degumming process, strong alkali destructed the chemical and hydrogen bonds with weak structural force while hydrolyzing the colloids. Thus, the fibrous structure tended to be stable, and the excessive degradation decomposed bundle fibers into short single fibers. As a result, the mass of kenaf bundle fibers was reduced. The observation results under the electron microscope showed that, after 4 h degumming, the microorganisms infected the colloids by a large area and local degradation occurred. After 10 h, the single fibers were under obvious discrete state, the fiber surface was smooth, and most colloids already peeled cellulose off (Figure 4).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eComparison of kenaf degumming effects \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe residual gum content of kenaf bast, fiber strength, and COD in the fermentation broth after oscillating fermentation of PW under optimized conditions for 12 h are shown in Table 7. The kenaf sample experiencing 15-day water retting degumming was collected for the control.\u003c/p\u003e\n\u003cp\u003eTable 7 Degumming effect in different degumming methods\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003eResidual gum\u003c/p\u003e\n\u003cp\u003econtent (%)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003eWeight loss ratio\u003c/p\u003e\n\u003cp\u003eof raw jute (%)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003eFiber strength (N)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003eCOD (mg/L)\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003eBio-degumming\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e12.76\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e29.24\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e355\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e3045\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003eWater retting\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e11.38\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e30.62\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e276\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e3582\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eUnder bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%, the bast fiber crops were washed after 12 h PW degumming. The residual gum content was 11.38%, which was 12.13% higher than that in the traditional water retting degumming. The raw material weight loss ratio was 4.51% lower than that in the traditional water retting degumming. However, the fiber strength in bio-degumming was 28.62% higher than that in traditional water retting degumming, and the COD in bio-degumming was 15.0% lower than that in traditional water retting degumming. The pectin removal rate of bio-degumming was 31.11% higher than that of water retting degumming, but the hemicellulose and lignin removal rates were 21.43% and 3.24% lower than those of traditional water retting degumming, respectively (Table 8).\u003c/p\u003e\n\u003cp\u003eTable 8 Chemical constituents of kenaf in different degumming methods\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003e \u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eWater soluble matter\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003epectin\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"98\"\u003e\n\u003cp\u003ehemicellulose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003elignin\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003ecellulose\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eBio-degumming\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003e0.8\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003e0.93\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"98\"\u003e\n\u003cp\u003e11.56\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003e10.2\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e76.51\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eWater retting\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003e0.57\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003e1.35\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"98\"\u003e\n\u003cp\u003e9.52\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003e9.88\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e78.68\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u003cstrong\u003eWide spectrality of PW degumming function \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePW is of good wide spectrality in the aspect of bast fiber crop degumming. After the fermentation for 12 h, the residual gum contents of kenaf bast, ramie bast, hemp bast, flax bast, and \u003cem\u003eApocynum venetum\u003c/em\u003e bast were all lower than 15%, and the raw material weight loss rate was 28.54%\u0026ndash;34.70%. The residual gum content of \u003cem\u003eApocynum venetum\u003c/em\u003e was the minimum (12.57%) and that of flax was the maximum (15.07%). PW could complete the degumming of ramie bast, kenaf bast, hemp bast, flax bast, and \u003cem\u003eApocynum venetum\u003c/em\u003e bast. Therefore, it had excellent degumming wide spectrality. The fiber counts were greatly different. Specifically, those of kenaf and \u003cem\u003eApocynum venetum\u003c/em\u003e were 272 and 1,002 m/g, respectively. The COD ranged from 2,945 mg/L to 3,582 mg/L. In particular, the COD of ramie was the highest and that of kenaf was the lowest. In the traditional chemical soda cooking degumming process, the COD in boiling wastewater reached as high as 10,000 mg/L (research progress of wastewater treatment technology of ramie chemical degumming), which was much higher than that of bio-degumming wastewater. Among the current reported degumming strains, few can simultaneously realize the degumming of ramie, kenaf, hemp, and flax, but PW has favorable wide spectrality (Table 9).\u003c/p\u003e\n\u003cp\u003eTable 9 Degumming effect in different bast fiber crop materials\u003c/p\u003e\n\u003ctable style=\"width: 0px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"112\"\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eResidual gum rate (%)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003eweight loss rate of raw material (%)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003enumber of fibers (m/g)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"115\"\u003e\n\u003cp\u003eCOD (mg/L)\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"112\"\u003e\n\u003cp\u003eKenaf bast\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e12.76\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e29.24\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e272\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"115\"\u003e\n\u003cp\u003e3045\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"112\"\u003e\n\u003cp\u003eRamie bast\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e14.60\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e34.70\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e815\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"115\"\u003e\n\u003cp\u003e3582\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"112\"\u003e\n\u003cp\u003eHemp bast\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e13.21\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e31.59\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e965\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"115\"\u003e\n\u003cp\u003e3267\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"112\"\u003e\n\u003cp\u003eFlax bast\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e14.89\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e28.54\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e927\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"115\"\u003e\n\u003cp\u003e3574\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"112\"\u003e\n\u003cp\u003e\u003cem\u003eApocynum venetum\u003c/em\u003e bast\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e12.57\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e30.05\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"114\"\u003e\n\u003cp\u003e1002\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"115\"\u003e\n\u003cp\u003e3119\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003c/div\u003e"},{"header":"Conclusions","content":" \u003cp\u003eA degumming bacterial strain \u003cem\u003ePectobacterium wasabiae\u003c/em\u003e PW with broad-spectrum degumming abilities was screened out in this study. After the fermentation for 12 h, the residual gum contents were lower than 15%. This bacterial strain could realize the synchronous extracellular secretion of pectinase, mannase, and xylanase with the maximum activity levels of 130.25, 157.58, and 115.24 IU/mL, respectively. The optimal degumming conditions of this bacterial strain were as follows: time of 12 h, bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%. The COD in bio-degumming wastewater was below 4,000 mg/L, which was over 60% lower than that in boiling wastewater of chemical degumming.\u003c/p\u003e "},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgments \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis study was supported by the National Natural Science Foundation of China (No. 31871675), China Agriculture Research System (CARS-19-E22), the Natural Science Foundation of Hunan Province (No. 2019JJ40332), Chinese Agricultural Science and Technology Innovation Project (ASTIP-IBFC08), and Central Public-interest Scientific Institution Basal Research Fund (No.1610242021002).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthors\u0026rsquo; contributions \u003c/strong\u003eShengwen Duan: Methodology, Investigation, Writing - original draft. Bingrong Xu: Methodology, Investigation, Writing - original draft. Lifeng Cheng: Supervision, Conceptualization, Writing - review \u0026amp; editing. Xiangyuan Feng: Supervision, Conceptualization, Writing - review \u0026amp; editing. Qi Yang: Formal analysis, Software, Validation. Ke Zheng: Formal analysis, Software, Validation. Zewei Ma: Software. Mingqiang Gao: Formal analysis, Software, Validation. Yuande Peng: Supervision, Conceptualization, Writing - review \u0026amp; editing.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailability of data and materials\u003c/strong\u003e The strain \u003cem\u003ePectobacterium wasabiae\u003c/em\u003e PW was preserved in China General Microbiological Culture Collection Center (CGMCC), with the preservation number of CGMCC No. 14601.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCode availability \u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompliance with ethical standards\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflict of interest \u003c/strong\u003eThe authors declare that there are no conflicts of interest associated with the work presented.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics approval \u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eHuman and animal rights participants \u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eInformed consent \u003c/strong\u003eNot applicable.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding: \u003c/strong\u003eThis study was supported by the National Natural Science Foundation of China (No. 31871675), China Agriculture Research System (CARS-19-E22), the Natural Science Foundation of Hunan Province (No. 2019JJ40332), Chinese Agricultural Science and Technology Innovation Project (ASTIP-IBFC08), and Central Public-interest Scientific Institution Basal Research Fund (No.1610242021002).\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eBiswas D, Chakrabarti SK, De S, Paral R (2016) Eco-friendly degumming technology for ramie fiber. 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Appl Environ Micro 8117:5714\u0026ndash;5723\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Pectobacterium wasabiaebast, bast fiber crop, bio-degumming, Enzyme catalysis","lastPublishedDoi":"10.21203/rs.3.rs-483427/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-483427/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe R\u0026amp;D of bio-degumming technology is under a slow progress due to the shortage of proper efficient bacterial strains and processes. A degumming bacterial strain—\u003cem\u003ePectobacterium wasabiae\u003c/em\u003e (PW)—with broad-spectrum degumming abilities was screened out in this study. After the fermentation for 12 h, the residual gum contents of kenaf bast, ramie bast, hemp bast, flax bast, and \u003cem\u003eApocynum venetum\u003c/em\u003e bast were all lower than 15%. This bacterial strain could realize the simultaneous extracellular secretion of pectinase, mannase, and xylanase with the maximum enzyme activity levels of 130.25, 157.58, and 115.24 IU/mL, respectively. The optimal degumming conditions of this bacterial strain were as follows: degumming time of 12 h, bath ratio of 1:10, temperature of 33 ℃, and inoculum size of 2%. After the bio-degumming through this bacterial strain, the COD in wastewater was below 4,000 mg/L, which was over 60% lower than that in boiling-off wastewater generated by chemical degumming. This technology achieves higher efficiency, higher quality, and lower pollution.\u003c/p\u003e","manuscriptTitle":"Bacterial Strain for Bast Fiber Crops Degumming and Its Bio-Degumming Technique","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2021-05-12 20:22:35","doi":"10.21203/rs.3.rs-483427/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"c9019697-d00d-4713-8073-ad4283a9bf96","owner":[],"postedDate":"May 12th, 2021","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":4249848,"name":"Polymer Science"}],"tags":[],"updatedAt":"2021-05-21T22:06:30+00:00","versionOfRecord":[],"versionCreatedAt":"2021-05-12 20:22:35","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-483427","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-483427","identity":"rs-483427","version":["v1"]},"buildId":"WrCJVZZCHTDjtuVLN7oU0","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}