Lignocellulose is the most abundant biopolymer on earth and offers excellent potential for sustainable manufacturing. Because lignocellulose is structurally complex and resistant to decomposition, innovative degradation strategies are necessary to unlock its value. In this dissertation, a green manufacturing process through enzyme-triggered self-cultured bacteria retting for lignocellulosic fiber was developed and investigated. The mechanism of the lignocellulosic fiber retting at a controlled degradation strategy was studied. This enzymatic degradation strategy utilizes a small amount of enzyme to trigger a large aggregation of specific bacteria to obtain clean fibers. Industrial hemp (Cannabis sativa L.) fiber was successfully retted with this strategy. The degradation of pectin was proved through an environmental scanning electron microscope and reducing sugar analysis. The bacterial successions were identified by 16S rRNA gene metagenomic sequencing. The results showed that Bacillaceae dominated the hemp retting conditions containing 1% pectinase, suggesting that pectinase can manipulate bacterial community succession by changing the nutrients available to bacteria through the degradation of pectin. This degradation strategy has 20-25% less environmental impact than the thermochemical degradation strategy, resulting in better fiber consistency and much shorter processing time (3-5 days) than the traditional water degradation strategy. The study on the degradation of lignin-rich lignocellulose also contributes to the understanding of the natural formaldehyde release mechanisms from wood.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc2257734 |
| Date | 12 1900 |
| Creators | Fu, Yu |
| Contributors | Shi, Sheldon Q., D'Souza, Nandika, Zhao, Weihuan, Li, Xiaohua, Xu, Yunwei |
| Publisher | University of North Texas |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | Text |
| Rights | Public, Fu, Yu, Copyright, Copyright is held by the author, unless otherwise noted. All rights Reserved. |
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