The extraction of jute fibers, known as retting, traditionally involves immersing harvested jute plants in water to facilitate microbial degradation of pectin and hemicellulose, thereby separating the bast fibers. However, this method is plagued by inefficiencies, including prolonged retting times and water scarcity during the dry season. This study investigates the efficacy of bacterial consortia in jute retting, aiming to shorten retting duration and enhance fiber quality. Laboratory-scale experiments evaluated the enzymatic profiles of bacterial isolates from retting water, assembling seven consortia based on enzymatic capabilities. These consortia were tested in lab-scale retting experiments. The results demonstrate a significant reduction in retting time, with consortia C-4 and C-5 completing the process in just 10 days, a 50 % reduction compared to traditional methods. Consortia C-4 exhibited the highest tensile strength at 801.00±26.28 MPa, a 67.92 % increase over the control group. Molecular identification revealed that key bacterial strains belonged to the genus Bacillus, with enzymatic profiles efficiently breaking down pectin and hemicellulose while preserving cellulose integrity. XRD analysis showed consistent patterns across all jute fiber samples, with characteristic peaks at 2θ angles of 15°-16° and 22°-23°. The crystallinity index for C-4 was highest at 65.99 %, followed by C-5 (64.89 %) and C-6 (64.93 %), indicating enhanced crystalline regions. This study underscores the efficacy of bacterial consortia in jute retting, offering a sustainable solution to decrease retting duration, minimize water usage, and enhance fiber quality for the jute industry.
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