Journal of Textile Research ›› 2023, Vol. 44 ›› Issue (03): 96-103.doi: 10.13475/j.fzxb.20211202308

• Dyeing and Finishing & Chemicals • Previous Articles     Next Articles

Structural changes and effects of bacterial community in bamboo retting

LI Yu1,2, FU Jiajia1,2(), CAVACO-PAULO Artur1,2, WANG Hongbo1,2, GAO Weidong1,2   

  1. 1. Jiangsu Engineering Technology Research Center of Functional Textile, Jiangnan University, Wuxi, Jiangsu 214122, China
    2. Key Laboratory of Eco-Textiles (Jiangnan University), Ministry of Education, Wuxi, Jiangsu 214122, China
  • Received:2021-12-13 Revised:2022-12-21 Online:2023-03-15 Published:2023-04-14

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Abstract:

Objective Bacteria produce enzymes, which can hydrolyze the ingredients from bamboo. Based on this understanding, the water-retting process is adopted to extract bamboo fiber bundles. Changes in the bacterial community structure of the water-retting liquid are investigated to reveal key functional bacteria in bamboo-retting process and to obtain high-quality bamboo fiber bundles within less time.

Method The images of the cross-section and longitudinal structure of bamboo fiber bundles were recorded by the optical microscope, and the main chemical components of bamboo fiber bundles, such as cellulose, hemicellulose, lignin, and pectin, were evaluated and compared with that of un-retted bamboo culms. High-throughput sequencing and culturable methodology were adopted to explore the dominant strains during bamboo retting. Furthermore, the changes in morphology and chemical components of bamboo were characterized to analyze the effect of bacterial community during the retting.

Results The obtained bamboo fiber bundles are composed of many single fibers which are as long as the un-retted bamboo culms. The cellulose content in bamboo fiber bundles increases by 6.56%, while the lignin content declines by 4.01% relative to un-retted bamboo culms(Tab.1). High-throughput sequencing results (Tab.2) provide 39636-57850 sequences, which are classified as 483-900 operational taxonomic units (OTUs) at the similarity level of 97%. Alpha diversity of retting liquid shows high microbial diversity in all the flora. From Fig.3 and Tab. 3, 14 phyla and 25 genera are detected from 6 samples collected at different retting time periods. At the phylum level, about 99% of the sequences belong to Proteobacteria and Firmicute. Also, Firmicute reaches the highest relative abundance of 29.25% on the 18th day of retting. Pseudomonas and Enterobacter with lignin-decomposing capability are founded as the dominant bacterial throughout the retting at the genus level. The abundances of other lignin-decomposing bacteria (Sphingomonas and Acinetobacter) are higher in the first six days. The bacteria related to the fermentation of bamboo culms belongs to Lactococcus, which is only detected on the 3rd day of retting. As the retting goes on, the abundances of Stenotrophomonas, Clostridium sensu stricto, and Clostridium IV appear to rise, resulting in the hydrolysis of hemicellulose and cellulose. The bacteria that can degrade pectin belongs to Ralstonia, taking a proportion of 10.97% on the 21st day of retting. When the bamboo powder is used as the only carbon source, 5 strains are able to multiply and account for 0.70%-3.21% of the total bacteria community at the genus level (Fig.4). Serratia marcescens and Bacillus subtilis subsp. Subtilis are regarded as key functional bacterial and these strains effectively degrade non-cellulose compounds with the cooperation of Citrobacter sp. and Klebsiella oxytoca. Macromolecule lignin in bamboo is broken into small molecules by Serratia marcescens and Citrobacter sp., and then decomposed by Bacillus subtilis subsp. Subtilis and Klebsiella oxytoca. With the degradation of lignin, Bacillus subtilis subsp. Subtilis can efficiently attack hemicellulose and pectin in the internal structure of bamboo. However, strains that can swell the bamboo culms are lacking among the culturable bacteria.

Conclusion Lignin degradation is crucial to bamboo retting. Bamboo fiber bundles in any required length can be obtained by retting with the purpose to meet the needs for subsequent processing. In all the flora, Pseudomonas and Enterobacter are the predominant bacteria and contribute to decomposing lignin, but they could not take advantage of bamboo powders as the only carbon source. Among the culturable bacteria, Serratia marcescens and Bacillus subtilis subsp. Subtilis are the primary bacteria, acting on the degradation of non-cellulose components. At the early stage of retting, bamboo swelling is not enough, so a combined treatment with pretreatment and complex use of dominant strains may efficiently improve the bamboo fiber extraction.

Key words: bamboo retting, lignin degradation, bacterial community structure, high-throughput sequencing, Serratia marcescens, Bacillus subtilis

CLC Number: 

  • TS121.8

Tab.1

Contents of different chemical components in raw bamboo and bamboo fiber bundles"

竹样 纤维素/% 半纤维素/% 果胶/% 木质素/%
竹块(未经水沤) 42.05±0.61 32.94±1.26 — 18.32±0.19
竹束(水沤第24天) 48.61±0.64 33.75±1.14 0.61±0.11 14.31±0.85

Fig.1

Morphologies of water-retted bamboo fiber bundles (×40). (a) Cross-section; (b)Longitudinal structure"

Fig.2

Electrophoretograms of PCR products from retting liquid at different stages and DNA marker"

Tab.2

Alpha diversity of retting liquid at different stages"

样品编号 测序量 操作分类
单元数量		 多样性 丰富度 覆盖率/%
香浓指数 辛普森指数 ACE Chao1
D03 37 853 465 1.936 7 0.293 5 908.55 682.81 0.994 6
D06 49 064 900 2.063 2 0.357 2 1426.77 1295.00 0.991 9
D12 57 850 724 1.912 6 0.309 3 1575.55 1106.60 0.994 0
D18 48 518 541 2.272 2 0.273 4 886.48 833.57 0.994 9
D21 39 636 483 2.688 2 0.127 0 722.60 672.06 0.995 1
D24 41 887 504 2.503 4 0.185 0 1137.10 805.25 0.994 2

Fig.3

Relative abundance of total bacterial community structure in retting liquid at phylum level"

Tab.3

Relative abundance of total bacterial community structure in retting liquid at genus level"

菌属名称 D03 D06 D12 D18 D21 D24
假单胞菌属 9.25 2.05 34.13 51.33 26.08 13.33
肠杆菌属 28.20 62.86 44.48 1.95 8.80 7.09
寡养单胞菌属 0.32 21.67 0.17 7.01 24.82 39.39
草螺菌属 45.75 0.06 0 2.56 14.95 10.72
乳球菌属 2.04 0 0 0 0 0.03
梭菌属IV 0 0 0.27 23.15 4.54 3.36
狭义梭菌属 0.08 0.02 5.67 2.33 2.65 0.49
未定义菌属 0.32 0.82 3.09 0.12 0.09 0.48
伯克氏菌属 0.44 0.06 0 2.61 0.67 3.89
布丘氏菌属 1.05 1.51 3.28 1.32 0.41 1.20
哈夫尼亚菌属 0.7 0.76 1.76 0.08 0.08 0
慢生根瘤菌属 0 0 0.05 0.02 0 4.14
无色杆菌属 0 0 0 0 0 4.41
不动杆菌属 3.25 1.25 0.08 0.05 0.12 0.26
沙雷氏菌属 1.52 0.73 1.86 0.12 0.06 0.54
罗尔斯顿菌属 0.03 0.01 0.03 0.04 10.97 0.51
鞘氨醇单胞菌属 4.22 1.25 0.37 0.06 0.18 0.03
苍白杆菌属 0 0 0 0.49 0 2.07
枯草杆菌属 0.01 1.38 0.99 0.8 0.69 0.03
梭菌属XlVa 0.03 0.22 0.56 2.24 2.29 0.04
欧文氏菌属 0.51 0.21 0.01 2.22 0 0.01
食酸菌属 0 0.07 0 0.08 0.03 1.54
丛毛单胞菌属 0 0 0 0.01 0 3.17
拉乌尔菌属 0.7 1.5 0.48 0.01 0 0.01

Tab.4

Culturable bacteria identified from 16S rDNA analysis"

菌株编号 菌种名称 相似度/% GenBank中的登录号 菌株所在样品
A 黏质沙雷氏菌 99 KM252937.1 D03、D06、D12、D18、D21、D24
B 枯草芽孢杆菌枯草亚种 98 GQ375227.1 D06、D12、D18、D21
C 柠檬酸杆菌 99 AB673462.1 D06
D 产酸克雷伯氏菌 100 KP420003.1 D12
E 产酸克雷伯氏菌 100 HM461887.1 D12

Fig.4

Relative abundance of culturable bacterial in retting liquid at genus level"

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