NaBH4 added bio-kraft pulping from Pinus nigra Arnold. treated with white-rot fungus (Ceriporiopsis subvermispora)

In this study, kraft, kraft, bio-kraft, kraft- NaBH4, and bio-kraft-NaBH4 cooking were made using Pinus nigra Arnold. chips treated with white rot fungus Ceriporiopsis subvermispora under the constant cooking conditions and variable incubation times (20, 40, 60, 80 and 100 days) and NaBH4 ratios (0.5%, 1%, 1.5%, 2%). Properties of pulp and papers obtained from these cooking were determined. Moreover, chemical composition of P. nigra chips treated with C. subvermispora was investigated. According to the chemical analysis results weight loss, holocellulose ratio, solubility values of P. nigra chips treated with C. subvermispora increased with longer incubation periods. However, ?-cellulose ratio and lignin ratio were decreased. Moreover, optimum incubation time was determined as 100 days.Kappa number and viscosity of pulp obtained from bio-kraft, kraft-NaBH4, and bio-kraft-NaBH4 cooking were decreased with fungus treatment with the addition of NaBH4. Besides, strength properties of papers obtained from these cooking were decreased, surface roughness and air permeability of papers were increased. Also, screened yield of pulps obtained from kraft-NaBH4 and bio-kraft-NaBH4 cooking increased. However screened yield value of bio-kraft pulps increased at 40th and 80th days and decreased at 20th, 60th and 100th days of incubation time. The beating time of kraft-NaBH4 and bio-kraft pulps was shorter than those of control pulps. Paper brightness was increased with NaBH4 adding, decreased with fungus treatment. Reject ratio of bio-kraft and bio-kraft-NaBH4 pulps was decreased. According to results of pulp and paper analyses, M3B4 in terms of screened yield, M4B3 regarding reject ratio and kappa number of pulps, M4B1 with respect to beating time of pulps, M1B1 in terms of strength properties of papers, M4B4 regarding brightness of papers and M5B2 with respect to surface roughness of papers were chosen as optimum cooking conditions.