Biological Degradation of ,Tamarind Kernel Paste Used in Jute Warp Sizing

Abstract

A study was carried out on the causes of liquefaction of tamarind kernel (TK) paste used in jute warp sizing. Mill- decomposed pastes, added as inocula to fresh paste, strongly liquefied the latter under aerobic as well as crudely anaerobic conditions. Aerobic bacteria isolated from mill pastes were mostly unable to liquefy, either singly or jointly. On the other hand, 9 of the 11 fungal species tested (some isolated from mill pastes) caused strong liquefaction. The enzymes in the crude filtrates of some of these liquefied TK paste at a faster rate than mineral acids at boil. In laboratory experi ments simulating mill conditions of sizing, these results were generally confirmed, fungal action being much stronger than bacterial. Aspergillus fumigatus and its enzyme were the most potent. Accumulated fungal enzymes appear to be the chief cause of liquefaction in mills. While the strongly liquefying fungi could be inhibited by small doses of common antiseptics, these had little effect on their enzymes. Sodium sulfide at 0.16% concentration inhibited all these enzymes.