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

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Abstract

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.

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Acknowledgments

The authors wish to thank Prof. Bai Xianjin for providing the materials of wild Vitis, Prof. Xia Xiaodong for revising professional issues, and Dr. Evan Burkala for English polishing, and to acknowledge the financial support from the Agriculture Department of China through Project Numbers of nycytx-30 and 201003021.

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Authors and Affiliations

  1. College of Food Science and Engineering, Northwest A & F University, 28 Xinong Road, Yangling, Shaanxi Province, 712100, China

    Junling Shi & Qin Zeng

  2. College of Enology, Northwest A & F University, 23 Xinong Road, Yangling, Shaanxi Province, 712100, China

    Yanlin Liu

  3. Processed Foods Research Unit, USDA-ARS-WRRC, 800 Buchanan Street, Albany, CA, 94710, USA

    Zhongli Pan

  4. Department of Biological and Agricultural Engineering, University of California–Davis, One Shields Avenue, Davis, CA, 95616, USA

    Zhongli Pan

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  1. Junling Shi
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Correspondence to Junling Shi.

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Shi, J., Zeng, Q., Liu, Y. et al. Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification, and optimal cultivation conditions for resveratrol production. Appl Microbiol Biotechnol 95, 369–379 (2012). https://doi.org/10.1007/s00253-012-4045-9

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