Abstract
In this study, retting was carried out by Aspergillus niger . The p H, 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 p H remained close to neutrality throughout the entire process.
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