Growth-rate dependency of de novo resveratrol production in chemostat cultures of an engineered Saccharomyces cerevisiae strain

Table 3 Impact of resveratrol pathway products on physiology of CEN.PK113-7D

	Concentration (mg l⁻¹)	Biomass yield (g g⁻¹)	q_s (g gX⁻¹ h⁻¹)	qCO₂ (g gX⁻¹ h⁻¹)	Viability (%)
Reference	–	0.49 ± 0.00	−1.13 ± 0.00	2.62 ± 0.01	92 ± 1
Phloretic acid	253 ± 1	0.50 ± 0.00	−1.12 ± 0.01	2.58 ± 0.06	91 ± 3
Cinnamic acid^a	154 ± 18	0.47 ± 0.00	−1.18 ± 0.02	–	94 ± 1
Coumaric acid	91 ± 5	0.49 ± 0.00	−1.14 ± 0.00	2.67 ± 0.00	93 ± 1
Resveratrol	6.3 ± 0.8	0.49 ± 0.00	−1.15 ± 0.00	2.68 ± 0.02	95 ± 0

The prototrophic reference strain CEN.PK113-7D was grown in aerobic, glucose-limited chemostat cultures in the absence or presence of phloretic acid, cinnamic acid, coumaric acid or resveratrol. Data represent the average ± standard deviation of measurements on two independent chemostat cultures. Phloretic acid, cinnamic acid, coumaric acid or resveratrol were not consumed by CEN.PK113-7D in chemostat cultures
^aRepeated efforts to obtain a steady state with cultures grown in the presence of cinnamic acid consistently resulted in periodic variations in the oxygen uptake and carbon dioxide production

ISSN: 1475-2859