Drying and anatomical characteristics of sugi wood attacked by bacteria during pond storage

Abstract

Seven species of bacteria were isolated and identified from ponded sugi (Cryptomeria japonica D. Don) logs, and six species showed potent wood-degrading activities. To evaluate the effects of these isolated bacteria on the drying and anatomical characteristics of wood, small fresh blocks of sugi were immersed in water suspensions containing bacteria for 1–7 months. The permeability and drying properties were evidently improved. Most of the encrusting substances adhering to the cell lumens and the pit chambers were removed, and the pit membranes were destroyed. These anatomical changes due to bacterial activity were assumed to improve the permeability of sugi wood.