An insight into the microbiome associated with the damage of raw animal hide and skin-primarily protein, during leather making.

Leather processing is vital for the economy of many developing countries, nevertheless, this industry is faced with issues of leather down-grading owing to its low quality leading to economic loss. In addition to defects due to scratch, wound, scar, etc., the down-grading of hide and skin due to microbial putrefaction is also of concern.

Bio-preservation of raw hides/skins: A review on greener substitute to conventional salt curing.

Raw hides/skins are considered to be the prime component for leather industry, which once flayed from animals, plummets to microbial attack. Their preservation combats putrefaction wherein curing using sodium chloride (NaCl) is by and large the most widely accepted method. However, there are few stumble blocks in using NaCl in terms of pollution load generated such as high total dissolved solids (TDS), total suspended solids (TSS), biological oxygen demand (BOD), chemical oxygen demand (COD) and chlorides (Cl).

Vegetable wastes as a bio-additive for low-salt preservation of raw goat skin: An attempt to reduce salinity in leather manufacture.

Preservation or curing of hides/skins is performed as the primary step of leather processing to conserve them from putrefaction. Normally preservation is carried out using common salt (NaCl), which is discharged in the soak liquor contributing to ~ 70%, of total dissolved solids (TDS) load of entire leather manufacturing. In an attempt to reduce the TDS and chlorides, phyto-based preservation using garlic peel (Allium sativum) and white onion peel (Allium cepa) was carried out.