Fig. 4
From: Biosynthesis of resveratrol using metabolically engineered Escherichia coli
Effect of different constructs for tyrosine production (a) and E. coli mutants (a) on the production of resveratrol. The concentration of the pre-cultured cells was adjusted to OD600 = 1.0, with 2 mL of M9 medium supplemented with 2% glucose, 1% yeast extract, and 1 mM IPTG at the final concentration. The resulting culture was incubated at 30 °C for 24 h with shaking at 200 rpm and harvested after biotransformation for 24 h. The reaction products were extracted with two volumes of ethyl acetate and analyzed via HPLC. The error bars indicate mean values ± from three independent experiments. BL101,BL21(DE3) harboring PA-SeTAL and PC-VvSTS-Os4CL(O); BL102, BL21(DE3) harboring PA-aroG-SeTAL-tyrA and PC-VvSTS-Os4CL(O); BL103,BL21(DE3) harboring PA-aroGfbr-ppsA-tktA-SeTAL-tyrAfbr and PC-VvSTS-Os4CL(O); BTP-S, BTP harboring PA-aroGfbr-ppsA-tktA-SeTAL-tyrAfbr and PC-VvSTS-Os4CL(O); BTPFI-S, BTPFI harboring PA-aroGfbr-ppsA-tktA-SeTAL-tyrAfbr and PC-VvSTS-Os4CL(O)