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Table 1 Comparison of the effects of inoculation ratio and fermentation temperature on resveratrol productivity of the synthetic co-culture at a test tube scale with a constant initial net cell density (3 × 106 cells per mL of culture)

From: De novo resveratrol production through modular engineering of an Escherichia coliSaccharomyces cerevisiae co-culture

Fermentation time (hour)

Inoculation ratio (Yeast: E. coli)

Resveratrol productivity (mg/L/h)

25 °C

30 °C

33.5 °C

37 °C

20

100:1

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

10:1

0.00 ± 0.00

0.08 ± 0.03

0.24 ± 0.08

0.13 ± 0.04

1:1

0.00 ± 0.00

0.02 ± 0.01

0.57 ± 0.04a

0.35 ± 0.02

1:10

0.00 ± 0.00

0.00 ± 0.00

0.01 ± 0.02

0.18 ± 0.02

1:100

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

48

100:1

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

10:1

0.00 ± 0.00

0.08 ± 0.01

0.12 ± 0.03

0.05 ± 0.01

1:1

0.00 ± 0.00

0.11 ± 0.01

0.23 ± 0.02

0.15 ± 0.01

1:10

0.00 ± 0.00

0.02 ± 0.00

0.05 ± 0.00

0.14 ± 0.02

1:100

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

72

100:1

0.03 ± 0.01

0.05 ± 0.01

0.03 ± 0.01

0.00 ± 0.00

10:1

0.09 ± 0.02

0.15 ± 0.05

0.12 ± 0.05

0.01 ± 0.01

1:1

0.02 ± 0.00

0.09 ± 0.02

0.23 ± 0.02

0.09 ± 0.01

1:10

0.01 ± 0.01

0.02 ± 0.01

0.04 ± 0.02

0.09 ± 0.00

1:100

0.00 ± 0.00

0.00 ± 0.00

0.00 ± 0.00

0.01 ± 0.00

  1. aDenotes that the condition with a maximum productivity of resveratrol