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dc.contributor.authorHessler, P. E.en
dc.contributor.authorLarsen, P. E.en
dc.contributor.authorConstantinou, Andreas I.en
dc.contributor.authorSchram, K. H.en
dc.contributor.authorWeber, J. M.en
dc.creatorHessler, P. E.en
dc.creatorLarsen, P. E.en
dc.creatorConstantinou, Andreas I.en
dc.creatorSchram, K. H.en
dc.creatorWeber, J. M.en
dc.date.accessioned2019-11-04T12:50:42Z
dc.date.available2019-11-04T12:50:42Z
dc.date.issued1997
dc.identifier.urihttp://gnosis.library.ucy.ac.cy/handle/7/53128
dc.description.abstractA 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 genistein (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 bv 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.en
dc.sourceApplied Microbiology and Biotechnologyen
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-0030927901&doi=10.1007%2fs002530050947&partnerID=40&md5=13e6066cb49cc4701cd96553df4637a7
dc.subjectarticleen
dc.subjectcontrolled studyen
dc.subjectnonhumanen
dc.subjectbiosynthesisen
dc.subjectisolation and purificationen
dc.subjectMolecular Structureen
dc.subjectBacteria (microorganisms)en
dc.subjectDNA Topoisomerases, Type IIen
dc.subjectgenisteinen
dc.subjectisoflavoneen
dc.subjectsoybeanen
dc.subjectChromatography, High Pressure Liquiden
dc.subjectIsoflavonesen
dc.subjectGlycine maxen
dc.subjectSoybeansen
dc.subjectElectrophoresis, Agar Gelen
dc.subjectbeta-Glucosidaseen
dc.subjectChromatography, Thin Layeren
dc.subjectCulture Mediaen
dc.subjectdrug purificationen
dc.subjecterythromycinen
dc.subjectfermentationen
dc.subjectMass Spectrometryen
dc.subjectsaccharopolysporaen
dc.subjectSaccharopolyspora erythraeaen
dc.titleIsolation of isoflavones from soy-based fermentations of the erythromycin-producing bacterium Saccharopolyspora erythraeaen
dc.typeinfo:eu-repo/semantics/article
dc.identifier.doi10.1007/s002530050947
dc.description.volume47
dc.description.startingpage398
dc.description.endingpage404
dc.author.facultyΣχολή Θετικών και Εφαρμοσμένων Επιστημών / Faculty of Pure and Applied Sciences
dc.author.departmentΤμήμα Βιολογικών Επιστημών / Department of Biological Sciences
dc.type.uhtypeArticleen
dc.description.notes<p>Cited By :35</p>en
dc.source.abbreviationAppl.Microbiol.Biotechnol.en
dc.contributor.orcidConstantinou, Andreas I. [0000-0003-0365-1821]
dc.gnosis.orcid0000-0003-0365-1821


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