ISOLATION OF ISOFLAVONES FROM SOY-BASED FERMENTATIONS OF THE ERYTHROMYCIN-PRODUCING BACTERIUM SACCHAROPOLYSPORA-ERYTHRAEA

Citation
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
Citations number
36
Categorie Soggetti
Biothechnology & Applied Migrobiology
ISSN journal
01757598
Volume
47
Issue
4
Year of publication
1997
Pages
398 - 404
Database
ISI
SICI code
0175-7598(1997)47:4<398:IOIFSF>2.0.ZU;2-4
Abstract
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.