Table 1.

Comparison of reports on resveratrol production using E. coli strains

Microorganism	Precursor	Time of culture/media	Genes introduced	Genes origin	Production (mg/L)	Reference
E. coli	p-coumaric acid	24 h, 2 × YT	4CL, STS	N. tabacum (4CL), V. vinifera (STS)	16	[29]
E. coli	p-coumaric acid	19 h, M9 + yeast extract + glycerol	4CL, STS	A. thaliana (4CL), A. hypogaea (STS)	104.5	[8]
E. coli	p-coumaric acid	72 h, minimal MOPS medium + glucose	4CL, STS	S. coelicolor (4CL), V. vinifera (STS)	3.6	[30]
E. coli	p-coumaric acid	60 h, M9 + yeast extract + glucose	4CL, STS	Lithospermum erythrohizon (4CL), A. hypogaea (STS)	171	[31]
E. coli	p-coumaric acid	24 h, M9 + yeast extract + glycerol, cerulenin	4CL, STS	A. thaliana (4CL), V. vinifera (STS)	2340	[13]
E. coli	l-tyrosine, malonate	48 h, minimal MOPS medium + glucose	TAL, 4CL, STS, MatB, MatC	R. glutinis (TAL), Petroselinum crispum (4CL), V. vinifera (STS), R. trifoli (matB, matC)	35	[9]
E. coli	p-coumaric acid	20 h, M9 + glycerol	4CL, STS	S. coelicolor (4CL), V. vinifera (STS)	78.1	This work
E. coli/E.coli pheA- (Coculture)		20 h, M9 + glycerol + l-Phe	TAL, 4CL, STS	R. glutinis (TAL), S. coelicolor (4CL), V. vinifera (STS)	22	This work