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Table 2 Resveratrol productivity of the synthetic co-culture at a shake flask scale with inoculation ratio (1:1), initial net cells density (3 × 106 cells per mL of culture), and 33.5 °C temperature

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

Fermentation time

Resveratrol productivity (mg/L/h)

24 h

0.96 ± 0.14a

48 h

0.59 ± 0.07

72 h

0.20 ± 0.02

96 h

0.07 ± 0.01

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