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Table 3 Comparison of the effects of fermentation temperature on resveratrol productivity of the synthetic co-culture at a test tube scale with a constant inoculation ratio (1:1) and initial net cell density (3 × 107 cells per mL of culture)

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

Fermentation time

Resveratrol productivity (mg/L/h)

25 °C

30 °C

33.5 °C

37 °C

48 h

0.14 ± 0.04

0.63 ± 0.06a

0.08 ± 0.01

0.02 ± 0.00

72 h

0.31 ± 0.04

0.50 ± 0.04

0.25 ± 0.07

0.03 ± 0.01

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