Fig. 4
Evaluation of the synthetic co-culture capacity for resveratrol production in flasks. Comparisons of a resveratrol production, b accumulated p-coumaric acid and c growth profile (labeled as Synthetic) for the designed E. coli eBL0430T-yeast sBY11 co-culture at 33.5 °C are shown. c The growth dynamics for a non-p-coumaric acid producer E. coli eBL0400DT-yeast sBY11 consortium (labeled as Control) were similarly cultivated at 33.5 °C to be used as a control. The experiments were conducted with constant inoculation ratio of 1:1 and initial net cells density of 3 × 106 cells per mL of culture. Each data point and error bar represent means and standard deviations from biological triplicates, respectively