Fig. 3

Resveratrol production and cell density of engineered strains obtained by increasing the precursor supply. The resveratrol titer was measured after the strains were cultured in shake flasks using YPD medium with 20 g/L glucose (YPD-20G) for 72 h and 40 g/L glucose (YPD-40G) for 144 h respectively. Statistical analysis was performed by using Student’s t-test (two-tailed; two-sample assming equal variance; *p < 0.05, **p < 0.01 and signs were not shown when p > 0.05) focused on the resveratrol production. The displayed average values and standard deviations were calculated from three independent biological experiments