De França F P, Rosemberg J A, De Jesus A M
Laboratory of Industrial Microbiology, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
Appl Microbiol. 1969 Jan;17(1):7-9. doi: 10.1128/am.17.1.7-9.1969.
In this study, retting was carried out by Aspergillus niger. The pH, galacturonic acid (GA), and total reducing sugar were determined; the end point was identified by the classic empirical processes and by the maximal GA content of the retting water. The process gave clear and resistent fibers, and the retting time was similar to that of current industrial processes with bacterial enzymes. Control of total acidity was not required, since the pH remained close to neutrality throughout the entire process.
在本研究中，由黑曲霉进行脱胶处理。测定了pH值、半乳糖醛酸（GA）和总还原糖；通过经典的经验方法和脱胶水的最大GA含量确定终点。该工艺得到了清晰且坚韧的纤维，脱胶时间与当前使用细菌酶的工业工艺相似。由于在整个过程中pH值保持接近中性，因此无需控制总酸度。
