Summary
Suspension cultures of Vitis vinifera in a stirred fermenter showed characteristics of growth and polyphenol metabolism similar to that found in shake flasks. In the induction medium, the cells produced mainly anthocyanins (1200 mg/l), proanthocyanidins (220 mg/l), catechins (8 mg/l) and trans-piceid (30 mg/l).
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Decendit, A., Ramawat, K.G., Waffo, P. et al. Anthocyanins, catechins, condensed tannins and piceid production in Vitis vinifera cell bioreactor cultures. Biotechnol Lett 18, 659–662 (1996). https://doi.org/10.1007/BF00130761
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DOI: https://doi.org/10.1007/BF00130761