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For retting of jute the fermenting microbe used is -
A
Methanophilic bacteria
B
Helicobacter pylori
C
Butyric acid bacteria
D
Streptococcus lactis
Detailed Solution
Retting is the process of separating the fibres of jute (and flax, hemp) from the stem.
The stems are submerged in water, where bacteria decompose the pectin of the middle lamella that binds the fibres to the surrounding tissues.
This fermentation is carried out by butyric acid bacteria such as Clostridium butyricum (and related Clostridium species).
After retting, the fibres can be easily separated by beating and washing.
Helicobacter pylori causes stomach ulcers, Streptococcus lactis is used in curdling milk, and methanogens produce methane.
So the microbes used for retting of jute are butyric acid bacteria.
The stems are submerged in water, where bacteria decompose the pectin of the middle lamella that binds the fibres to the surrounding tissues.
This fermentation is carried out by butyric acid bacteria such as Clostridium butyricum (and related Clostridium species).
After retting, the fibres can be easily separated by beating and washing.
Helicobacter pylori causes stomach ulcers, Streptococcus lactis is used in curdling milk, and methanogens produce methane.
So the microbes used for retting of jute are butyric acid bacteria.