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ECOLOGICAL STUDIES ON TILE SYMBIOSIS OF TER ITOMYCES ...

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7-3-1 INTRODUCTI<strong>ON</strong><br />

7.3 LIGNIN DDGRADATI<strong>ON</strong><br />

The bulk of energy in plant tissues in'tontained vithin a variety<br />

of polysacchirideng sugars and lignin (SwLtt, ot n1o 1979)o PI&Ut tiesuO<br />

contains<br />

herbaceous Material<br />

'up to 35% lignin, wood generally having higher levels than<br />

part of the food materials of ternitese<br />

(Table 7-3-1)-- Lignin therefore comprises a large<br />

Licnin in a very complex polymer, the chemistry of which in<br />

incoopletely understood (swift et al. 1979). TAgnins from different<br />

sources may differ in their properties as units are linked by different<br />

bondse They are a group of substances based on three-dimensional<br />

complex aromatic polymers. The basic unit is a phanyl propane skeleton<br />

with a hydrocarbon chain attached to a phenolic group, The chemistry<br />

of ligning i*eo the variety of different bonds, the steric interference<br />

provided by aromatic monomers with a variety of side chains, Its highly<br />

branched and folded structure and Its hydrophobic riature, hinders<br />

enzy=tic attacks resulting in lignin being the most slowly decomposed<br />

of plant cell wall components (Swift ot al. 1979).<br />

During secondary thickening lignin In laid down in the cell wall<br />

thereby strengthening it. There is controversy as to whether some<br />

degree of covalent bonding occurs between lignin and r-oolysaccharides<br />

(Swift et al. 1979), The association of lignin and cellulose, which<br />

may be largely physical, forms a mutually interpenetrating systom of<br />

polymers, with the lignin formino a Icage9 around the carbohydrates,,<br />

This aasociation protects CeIIUIOSO from attack by collulolytic enzymes<br />

(La Face and Nutting 1973), and it in thought responsible for the<br />

resistance of wood to microbial decay, except by fungi that have enzyme<br />

systms capable of depolymerising lignin an vall an the carbohydrates<br />

of *ood (Cowling 1961).<br />

322.

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