Pretreatment by Ceriporiopsis subvesmispora and Phlebia subserialis of wheat straw and its impact on subsequent soda-AQ and kraft-AQ pulping
Yükleniyor...
Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ARS DOCENDI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Pretreatments of wheat straw with two dif erent lignindegrading fungal cultures Ceriporiopsis subvesmispora and Phlebia subserialis were carried out and their ef ects on sodaAQ and kraftAQ pulping were studied. After two weeks of biotreatment of the wheat straw, both fungus were found to be suitable for biochemical pulping. The fungal pretreatment decreased the kappa number by as much as 24% and the unbleached pulp brightness increased by about 7% at a constant yield. Furthermore, the biopretreatment increased the brightness of the fully bleached pulp by about 1 ISO% point. This can apparently reduce the amount of the chemicals used in the bleaching process. The results on the sugar analysis of the pulps showed that in terms of carbohydrate composition, there were no significant dif erences between the biotreated and control pulps. However, the strength properties of the unbleached and bleached chemical straw pulps decreased slightly after the fungal pretreatment. This is dif erent from reported results that the strength properties of mechanical pulps were improved after the fungal pretreatment. There was no dif erence of the two whiterot fungal species, Ceriporiopsis subvesmispora and Phlebia subserialis in term of their ef ect on the strength properties.
Açıklama
Anahtar Kelimeler
Wheat Straw, Biochemical Pulping, Ceriporiopsis Subvesmispora, Phlebia Subserialis, Pulp and Paper Properties, DEpD Bbleaching
Kaynak
Roumanian Biotechnological Letters
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
13
Sayı
5
Künye
Ateş, S., Ni, Y., Atık, C., & İmamoğu, S. (2008). Pretreatment by Ceriporiopsis subvesmispora and Phlebia subserialis of wheat straw and its impact on subsequent sodaAQ and kraftAQ pulping. Biotechnol. Lett, 13(5), 3914-3921.
