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Applied Microbiology and Biotechnology

, Volume 47, Issue 4, pp 398–404 | Cite as

Isolation of isoflavones from soy-based fermentations of the erythromycin-producing bacterium Saccharopolyspora erythraea

  • P. E. Hessler
  • P. E. Larsen
  • A. I. Constantinou
  • K. H. Schram
  • J. M. Weber
ORIGINAL PAPER

Abstract

A search for an abundant and economical source of isoflavones, particularly 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, soybean-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 β-glucosidase produced by the organism. Genistein was co-extracted with erythromycin from the fermentation broth, then separated from erythromycin during the second step of the purification process for the production of erythromycin.

Keywords

Purification Fermentation Erythromycin Commercial Production Genistein 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • P. E. Hessler
    • 1
  • P. E. Larsen
    • 1
  • A. I. Constantinou
    • 2
  • K. H. Schram
    • 3
  • J. M. Weber
    • 1
  1. 1.Fermalogic, Inc., 2201 West Campbell Drive, Chicago, IL 60612, USA Fax: 312 738 0963 e-mail: jmweber@interaccess.comUS
  2. 2.Department of Surgical Oncology and Department of Genetics, College of Medicine, University of Illinois at Chicago, Chicago, IL 60612, USAUS
  3. 3.University of Arizona, College of Pharmacy, Tucson, Ariz., USAUS

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