Fig. 2
From: Biosynthesis of resveratrol using metabolically engineered Escherichia coli
Effect of different 4CL genes (a) and STS genes (b) on the production of resveratrol. After 12 h of induction at 25 °C, the cells were collected through centrifugation and resuspended in 2 mL of M9 containing 1% yeast extract and 2% glucose. The cell density was adjusted to OD600 = 3.0. p-Coumaric acid (200 μM) was added and the cells were cultured at 30 °C. The culture was stopped after 6 h by adding two volumes of ethyl acetate. The reaction products were analyzed using HPLC. The error bars indicate mean values ± from three independent experiments. BP-Pc4CL, BL21(DE3) harboring PC-Pc4CL-VvSTS(P); BP-Os4CL, BL21(DE3) harboring PC-Os4CL-VvSTS(P); BP-At4CL, BL21(DE3) harboring PC-At4CL-VvSTS(P); BP-Sa4CL, BL21(DE3) harboring PC-Sa4CL-VvSTS(P); BP-Le4CL, BL21(DE3) harboring PC-Le4CL-VvSTS(P); BP-AhSTS, BL21(DE3) harboring PC-Os4CL-AhSTS(P); BP-PaSTS, BL21(DE3) harboring PC-Os4CL-PaSTS(P); BO-VvSTS,BL21(DE3) harboring PC-Os4CL-VvSTS(O); BO-AhSTS,BL21(DE3) harboring PC-Os4CL-AhSTS(O); BO-PaSTSBL21(DE3) harboring PC-Os4CL-PaSTS(O)