In order to explore the composition and metabolic characteristics of functional microorganisms in the extreme environment of fermentation process, lactic acid was used as the sole carbon source in this study, and a st...In order to explore the composition and metabolic characteristics of functional microorganisms in the extreme environment of fermentation process, lactic acid was used as the sole carbon source in this study, and a strain of mold named JP8 was screened from fermented grains with soy sauce flavor. The 18S rDNA of JP8 and similar species were used to construct adjacent trees with MEGA 7.0.26. JP8 was the closest to Galactomyces geotrichum LMA-75, and the 18S rDNA sequence similarity of the two strains reached 99.52%. Therefore, JP8 was named G. geotrichum JP8. The highest growth temperature of JP8 is 35℃, the highest tolerance volume concentration to ethanol is 1.5%, and the highest tolerance volume concentration to lactic acid is 3%. JP8 can still grow well in PDA medium with pH 1. JP8 is fermented in a liquid fermentation medium with lactic acid as the sole carbon source to produce flavor substances such as acetic acid and propylene glycol.展开更多
文摘In order to explore the composition and metabolic characteristics of functional microorganisms in the extreme environment of fermentation process, lactic acid was used as the sole carbon source in this study, and a strain of mold named JP8 was screened from fermented grains with soy sauce flavor. The 18S rDNA of JP8 and similar species were used to construct adjacent trees with MEGA 7.0.26. JP8 was the closest to Galactomyces geotrichum LMA-75, and the 18S rDNA sequence similarity of the two strains reached 99.52%. Therefore, JP8 was named G. geotrichum JP8. The highest growth temperature of JP8 is 35℃, the highest tolerance volume concentration to ethanol is 1.5%, and the highest tolerance volume concentration to lactic acid is 3%. JP8 can still grow well in PDA medium with pH 1. JP8 is fermented in a liquid fermentation medium with lactic acid as the sole carbon source to produce flavor substances such as acetic acid and propylene glycol.
