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Enhancing Biodiversity-Function Relationships in Field Retting: Towards Key Microbial Indicators for Retting Control.

Eliane Bou Orm^1,2, Suvajit Mukherjee³, Etienne Rifa⁴

¹Polymers, Composites and Hybrids (PCH), IMT Mines Alès, Alès, France.

Environmental Microbiology Reports

|June 18, 2025

Summary

This study identifies microbial and enzymatic indicators for consistent hemp fibre production. Key bacteria like Pseudomonas and fungi such as Cladosporium signal optimal retting stages.

Keywords:

bacterial and fungal communities enzymatic activity field retting hemp high‐throughput sequencing metabarcoding temporal dynamics

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Published on: April 10, 2018

Area of Science:

Microbial Ecology
Biotechnology
Agricultural Science

Background:

Hemp retting is crucial for fibre extraction but often yields inconsistent quality due to empirical methods.
Understanding the microbial and enzymatic processes is key to optimizing this bioprocess.

Purpose of the Study:

To investigate the biodiversity-function relationship in hemp retting ecosystems.
To identify microbial and enzymatic indicators for improved process control and consistent fibre quality.

Main Methods:

Monitoring bacterial and fungal community dynamics via high-throughput sequencing over six weeks of field retting.
Assessing enzymatic activity profiles, including pectinases, hemicellulases, and cellulases.

Main Results:

A sequential enzymatic pattern was observed: pectinases early, followed by hemicellulases, then cellulases.
Microbial communities shifted accordingly, with pectinolytic bacteria initially and cellulolytic fungi later.
Specific genera like Pseudomonas, Sphingomonas (bacteria), and Cladosporium (fungi) were linked to optimal retting stages and enzymatic profiles.

Conclusions:

Identified microbial taxa (e.g., Pseudomonas, Sphingomonas, Cladosporium) and enzymatic activities as potential bioindicators for hemp retting.
Findings provide insights into retting microbial ecology, enabling monitoring strategies for consistent hemp fibre production.