Applied Microbiology and Biotechnology

, Volume 95, Issue 2, pp 369–379

Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification, and optimal cultivation conditions for resveratrol production

Biotechnological products and process engineering

DOI: 10.1007/s00253-012-4045-9

Cite this article as:
Shi, J., Zeng, Q., Liu, Y. et al. Appl Microbiol Biotechnol (2012) 95: 369. doi:10.1007/s00253-012-4045-9


Due to its potential in preventing or slowing the occurrence of many diseases, resveratrol (3,5,4′-trihydroxystilbene) has attracted great research interest. The objective of this study was to identify microorganisms from selected plants that produce resveratrol and to optimize the conditions for resveratrol production. Endophytes from Merlot wine grapes (Vitis vinifera L. cv. Merlot), wild Vitis (Vitis quinquangularis Rehd.), and Japanese knotweed (Polygonum cuspidatum Siebold & Zucc.) were isolated, and their abilities to produce resveratrol were evaluated. A total of 65 isolates were obtained and 21 produced resveratrol (6–123 μg/L) in liquid culture. The resveratrol-producing isolates belonged to seven genera, Botryosphaeria, Penicillium, Cephalosporium, Aspergillus, Geotrichum, Mucor, and Alternaria. The resveratrol-producing capability decreased or was completely lost in most isolates after three rounds of subculture. It was found that only the strain Alternaria sp. MG1 (isolated from cob of Merlot using GA1 medium) had stable and high resveratrol-producing capability in all subcultures. During liquid cultivation of Alternaria sp. MG1 in potato dextrose medium, the synthesis of resveratrol began on the first day, increased to peak levels on day 7, and then decreased sharply thereafter. Cell growth increased during cultivation and reached a stable and high level of biomass after 5 days. The best fermentation conditions for resveratrol production in liquid cultures of Alternaria sp. MG1 were an inoculum size of 6 %, a medium volume of 125 mL in a 250-mL flask, a rotation speed of 101 rpm, and a temperature of 27 °C.


Resveratrol Endophyte Alternaria Response surface method 

Supplementary material

253_2012_4045_MOESM1_ESM.doc (112 kb)
ESM 1(DOC 112 kb)

Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  • Junling Shi
    • 1
  • Qin Zeng
    • 1
  • Yanlin Liu
    • 2
  • Zhongli Pan
    • 3
    • 4
  1. 1.College of Food Science and EngineeringNorthwest A & F UniversityYanglingChina
  2. 2.College of EnologyNorthwest A & F UniversityYanglingChina
  3. 3.Processed Foods Research UnitUSDA-ARS-WRRCAlbanyUSA
  4. 4.Department of Biological and Agricultural EngineeringUniversity of California–DavisDavisUSA

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