Fig. 6

Production of resveratrol by E. coli strain BL103. The concentration of the pre-cultured cells was adjusted to OD₆₀₀ = 0.5, with 25 mL of M9 medium supplemented with 8% glycerol, 1% yeast extract, and 1 mM IPTG at the final concentration. The flask was incubated at 30 °C for 49 h with shaking at 200 rpm, and the sample was periodically collected. 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