Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber
Salomez, Mélanie | Subileau, Maeva | Vallaeys, T. | Santoni, Sylvain | Bonfils, Frédéric | Sainte-Beuve, J. | Intapun, J. | Granet, F. | Vaysse, Laurent | Dubreucq, Eric | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Ecologie des systèmes marins côtiers (Ecosym) ; Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Centre National de la Recherche Scientifique (CNRS) | Amélioration génétique et adaptation des plantes méditerranéennes et tropicales (UMR AGAP) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad) | Institut National de la Recherche Agronomique (INRA) | Université de Montpellier (UM) | Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Prince of Songkla University (PSU) | Manufacture Française des Pneumatiques Michelin (Michelin) | National Association for Research and Technology (ANRT, France) ; National Institute of Higher Studies in Agricultural Sciences (Montpellier SupAgro, France) ; French Agricultural Research Centre for International Development (CIRAD, France) ; Manufacture Francaise des Pneumatiques Michelin (France)
AimTo characterize microbial communities present in natural rubber (NR) coagula from Hevea brasiliensis latex during maturation and identify microbial taxa (bacteria and fungi) having an impact on dry NR properties. Methods and ResultsMicrobial community dynamics in NR coagula maturated under controlled conditions were compared and related with the evolution of dry NR properties. The pyrosequencing of 16S (119837 effective reads) and 18S (131879 effective reads) rRNA gene regions was performed on 21 samples covering different maturation times and two aeration conditions. Results showed a relatively high bacterial richness (Chao1 estimates of 200-1000) associated with significant bacterial dynamics. Lactic acid bacteria (LAB) were dominant in the first days of maturation. Then, in aerobic conditions, development of Actinobacteria represented by the family Microbacteriaceae was associated with alkalinization of the samples and a higher sensitivity of NR to thermo-oxidation as evaluated by its plasticity retention index (PRI). In anaerobiosis, the reduced development of bacteria, mostly Lpresent, was associated with improved NR properties (higher initial plasticity P-0 and PRI). ConclusionsThe involvement of micro-organisms in the evolution of dry NR properties during the maturation of NR coagula was confirmed. The importance of the structure and dynamics of microbial communities is specifically highlighted. Significance and Impact of the StudyNatural rubber is a key elastomer for the tyre industry and for a variety of other applications. The majority of raw NR is obtained by natural coagulation of H. brasiliensis latex under the activity of micro-organisms. An improved understanding of the microbial communities involved in the maturation of NR coagula may lead to an improvement in the production process of raw NR to provide a better consistency in NR quality.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Institut national de la recherche agronomique