Table 2.

Resveratrol productivity of the synthetic co-culture at a shake flask scale with inoculation ratio (1:1), initial net cells density (3 × 10⁶ cells per mL of culture), and 33.5 °C temperature

Fermentation time	Resveratrol productivity (mg/L/h)
24 h	0.96 ± 0.14a
48 h	0.59 ± 0.07
72 h	0.20 ± 0.02
96 h	0.07 ± 0.01

^aDenotes that the condition with a maximum productivity of resveratrol