Comparative study on the fermentation of two strains of Sophora japonica mycelium

Abstract

The pure culture was obtained by isolation and purification from the bacteria picked from dead trees on the mountain. Solid fermentation culture was carried out at 28 ℃, 30 ℃ and 37 ℃, and the optimal growth temperature of the target strain was found out to be 30 ℃. Liquid fermentation culture was carried out on the mycelia of the bacteria, respectively, for static culture. The optimal growth data were obtained by shaker culture and shaker culture with Lactobacillus reuteri 56 added. The DNA genomes of two different strains of Pseudosophora Sophora, SJ-C strain and SJ-D strain, were amplified by PCR, and the amplified fragments were analyzed by gel electrophoresis. After purification, the amplified product was sequenced, and BLAST homology comparison was performed on the target fragment using ICGC database. The obtained sequence was analyzed using MEGA software, and a phylogenetic tree was constructed. The tree diagram was observed to compare and identify the sequence. The most closely related strain of SJ-C was Bjerkandera fumosa, and the SJ-C strain was identified as subsipihonia. The closest relative of this sequence of SJ-D strain was Ganoderma gibbosum, and SJ-D strain was identified as Ganoderma lucidum. The fermentation solution was sampled regularly, and the PH meter and hand-held refractometer were used to determine the change of acidity and reducing sugar content of the fermentation solution. The PH content of the measured solution decreased steadily with the increase of days and became weakly acidic. The reducing sugar content decreased slightly with the increase of days. The changes and effects of the relevant data of each stage of fermentation were analyzed and studied.