Abstract

Experiments carried out to study the succession of microbial communities in the rotting of jute and mesta with varying quantities of water revealed variations in their distributions. The bacterial population showed an increasing trend with the progress of retting until comple- tion. Wider variations were observed in the distribution of yeast, fungal and pectolytic bacteria. The anaerobic bacteria was found maximum during the 10th day. The acid forming bacteria differed with PH and varying levels of acids produced during the retting process. A combination of different groups of efficient organisms might be helpful in quickening the process of retting.

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