Biotransformation of polydatin to resveratrol in Polygonum cuspidatum roots by highly immobilized edible Aspergillus niger and Yeast

A new biotransformation method of producing resveratrol with co-immobilized edible Aspergillus niger and Yeast (AY) was investigated. The biotransformation conditions were optimized for the resveratrol production under 30 °C, pH 6.5, 2 days, liquid–solid ratio 12:1 (mL/g), the yield of resveratrol reached 33.45 mg/g, which increased 11-fold to that of untreated one. The conversion rate of polydatin reached 96.7%. The residual activity of immobilized microorganism was 83.2% after used for 15 runs. The developed method could be an effectively alternative biotransformation method for producing resveratrol from the plants.