Fig. 5

Effect of biotransformation temperature (a), cell density (b), and different kinds and concentrations of carbon source (c) 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 for A and B. C was performed in the same manner as above, except for the carbon source. 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