Resveratrol, a polyphenol found in several plants has been of considerable interest due to
its possible health benefits for treatment of cardiovascular diseases, diabetes and cancer.
Resveratrol affects cellular longevity by mimicking caloric restriction, without requiring
any reduction in calorie intake. The objective of this program is to augment cellular
endurance by fermenting resveratrol with yeast and to develop a product specifically for
the personal-care industry. Several shake flask trials were conducted to evaluate the
parameters of fermentation and feasibility of incorporating resveratrol during the
fermentation process. To optimize the process, problems with precipitation of resveratrol
was addressed and a suitable solvent that was non-toxic to yeast cells was identified. In
shake flasks, a 2-stage fermentation process was developed; including a 48 hours for
‘biomass production’ followed by a 12 hour ‘resveratrol stress’ stage. The process was
successfully scaled up to a 2L and 15L fermentor with glycerol as the carbon source.