[논문]The Degradation of Wood and Pulp by Wood-degrading Fungi

Jung Hyunchae; Geng Xinglian; Li Kai Chang

The Degradation of Wood and Pulp by Wood-degrading Fungi 원문보기

펄프 종이기술 = Journal of Korea TAPPI, v.36 no.5 = no.108, 2004년, pp.69 - 77

Jung Hyunchae (College of Agriculture and Life Science, Sunchon National University) , Geng Xinglian (Department of Wood Science and Engineering, Oregon State University) , Li Kai Chang (Department of Wood Science and Engineering, Oregon State University)

Abstract ▼ AI-Helper

Degradations of pine, yellow poplar and sweet gum by two fungi, Pycnoporus cinnabarinus and Trichophyton rubrum LSK-27 were investigated. P. cinabarinus degraded pine block samples much faster than T rub rum LSK-27, whereas P. cinnabarinus and T rubrum LSK-27 degraded yellow poplar and sweet gum at almost the same rate. In an effort to get a better understanding of how fungi degrade lignin in wood, contents of various functional groups were analyzed. After three-months of degradation of pine flour by these fungi, the following changes were observed: an increase in condensed phenolic OH group and carboxylic acid group content, a decrease in the guaiacyl phenolic OH content, and little change of aliphatic OH group content. Further studies in the degradation of pine flour by P. cinnabarinus indicated that the increase in condensed phenolic OH group content and the decrease in guaiacyl phenolic OH group content occurred in the first month of the degradation. The changes of functional group contents in the degradation of unbleached softwood kraft pulp by P. cinnabarinus had the same trends as those in the degradation of pine flour. That is, structural alteration of lignin due to the kraft pulping process had little effect on how P. cinnabarinus degraded lignin.

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제안 방법

The previously proposed action modes for the fungal degradation of lignin were derived from a three-month fungal degradation of pine flour. Additional studies were perfomied to determine the effect of incubation time, i.e., the degree of wood degradation. Results in Table 4 revealed that the incubation time had little effect on the change of the aliphatic OH content.
2 ppm in pyridine/CDCh (15, 16). The integral value of the internal standard (31P NMR signals at 146.1 ppm) was used to calculate the amount of various hydroxyl groups. The peaks of quantitative 31P NMR spectra were assigned as follows: aliphatic alcoholic units 149.

대상 데이터

After the mycelia were carefully removed, the decayed wood block specimens were rinsed with water, dried at 105℃, and then weighed to determine the weight loss. Nine replicates were investigated for each fungus on each wood species.
P. cinnabarinus, strain PB (ATCC 204166) and T. rubrum LSK-27 were used in this study. T.

이론/모형

rubrum LSK-27 was isolated from a decayed hardwood chip pile in the vicinity of Chonnam, Korea. This fungus was identified through a GC-FAME (gas chromatography-fatty acid methyl ester) method (Microbe Inotech Labs, Inc., St. Louis, MO). When searched against the database of Microbe Inotech Labs, Inc.

성능/효과

Activities of three ligninolytic enzymes, lignin peroxidase, manganese peroxidase, and laccase were detected during the incubation of pine flour with T. rubrum LSK-27, whereas only laccase activity was detected with P. cinnabarinus (data not shown). It appeared that these two fungi used different ligninolytic enzyme systems for lignin degradation.
It appeared that these two fungi used different ligninolytic enzyme systems for lignin degradation. Activities of three ligninolytic enzymes, lignin peroxidase, manganese peroxidase, and laccase were detected during the incubation of pine flour with T. rubrum LSK-27, whereas only laccase activity was detected with P. cinnabarinus.
After three months of degradation, the weight losses of pine blocks caused by P. cinnabarinus and T. rubrum LSK-27 were 87.6% and 39.2%, respectively(Table 1). Because lignin content in pine is at least 30%, a weight loss of 87.
cinnabarinus. For T. rubrum LSK-27, the trends in functional group changes were the same as those for P. cinnabarinus, i.e., the contents of the aliphatic OH groups were basically the same, the contents of condensed phenolic OH and carboxylic acid groups slightly increased; and the content of the guaiacyl phenolic hydroxyl groups decreased. Pine lignin is predominately derived from coniferyl alcohol.
In other words, a phenolic lignin substructure is easier to oxidize than a non-phenolic lignin substructure with the exception that condensed lignin structures are especially difficult to degrade because of the carbon-carbon linkages between two phenylpropane unths. The 31P NMR results indicated that two fungi used in this study all caused decreases in the guaiacyl phenolic OH group content and increases in the condensed phenolic hydroxyl group content, which implied that these fungi first degraded the easily oxidizable lignin substructures with guaiacyl phenolic OH group and left the condensed lignin substructures behind regardless of the ligninolytic enzymes they secreted for lignin degradation. Little change of the aliphatic OH groups suggested that the oxidization of the phenylpropane side chain in the pine lignin was not the important action mode in the The previously proposed
The ability of these two fungi to degrade the hardwoods, yellow poplar and sweet gum, was also investigated(Table 2). The weight losses of yellow poplar blocks after two months of degradation by P. cinnabarinus and T. rubrum LSK-27 were 30.1% and 39.2%, respectively. Statistically, P.
Extracted lignin samples were analyzed with 31P NMR for the content of various functional groups. When compared with the control, the contents of condensed phenolic OH and carboxylic acid groups increased, the content of guaiacyl phenolic OH groups decreased, and the contents of aliphatic OH groups remained statistically the same after a three-months degradation of pine flour by P. cinnabarinus. For T.

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상세보기
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상세보기
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상세보기
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상세보기
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