Fig. 1
Determination of ethanol tolerance of M. thermophila. a Spores were inoculated into fermentation medium (2.5 × 105/mL) containing different concentration of ethanol. b Spores were inoculated into fermentation medium (2.5 × 105/mL) and grown for 20 h, and then mycelia were transferred to fresh fermentation medium containing different concentration of ethanol. Ethanol concentration used were 0 g/L (closed diamond), 10 g/L (closed square), 20 g/L (closed triangle, 30 g/L (closed circle) and 40 g/L (open circle). c Spores were inoculated into fermentation medium (2.5 × 105/ml) and grown for 24 h. Ethanol was added to a final concentration of 50 g/L. After incubation for 1 h (closed diamond), 2 h (closed square), 5 h (closed triangle), 9 h (closed circle) and 12 h (open circle), mycelia were transferred to fresh fermentation medium. Culture conditions: 48 °C, shaking at 150 rpm. Dry cell weight (DCW) was determined at end of culture period. Error bars represent SD from three replicates