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Bioresour Technol. 2013 May;136:766-70. doi: 10.1016/j.biortech.2013.03.027. Epub 2013 Mar 15.

Biotransformation of polydatin to resveratrol in Polygonum cuspidatum roots by highly immobilized edible Aspergillus niger and Yeast.

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  • 1State Engineering Laboratory of Bio-Resource Eco-Utilization, Northeast Forestry University, Harbin 150040, PR China.

Abstract

A new biotransformation method of producing resveratrol with co-immobilized edible Aspergillus niger and Yeast (AY) was investigated. The biotransformation conditions were optimized for the resveratrol production under 30 °C, pH 6.5, 2 days, liquid-solid ratio 12:1 (mL/g), the yield of resveratrol reached 33.45 mg/g, which increased 11-fold to that of untreated one. The conversion rate of polydatin reached 96.7%. The residual activity of immobilized microorganism was 83.2% after used for 15 runs. The developed method could be an effectively alternative biotransformation method for producing resveratrol from the plants.

Copyright © 2013 Elsevier Ltd. All rights reserved.

PMID:
23566471
[PubMed - indexed for MEDLINE]
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