Pe. Hessler et al., ISOLATION OF ISOFLAVONES FROM SOY-BASED FERMENTATIONS OF THE ERYTHROMYCIN-PRODUCING BACTERIUM SACCHAROPOLYSPORA-ERYTHRAEA, Applied microbiology and biotechnology, 47(4), 1997, pp. 398-404
A search for an abundant and economical source of isoflavones, particu
larly genistein, led to the discovery that the erythromycin-producing
organism Saccharopolyspora erythraea also produces this promising new
cancer-prevention agent. Erythromycin fermentation is a large-scale, s
oybean-based process used world-wide for the commercial production of
this medically important antibiotic. Results from this study indicate
that genistin (the glucoside form of genistein), which is added to the
fermentation in the soybean media, was converted to genistein through
the action of a beta-glucosidase produced by the organism. Genistein
was co-extracted with erythromycin from the fermentation broth, then s
eparated from erythromycin during the second step of the purification
process for the production of erythromycin.