Hessler, P E <br/><br/>
Isolation of isoflavones from soy-based fermentations of the erythromycin-producing bacterium Saccharopolyspora erythraea.  [electronic resource] 

 -  Applied microbiology and biotechnology  Apr 1997 
 - 398-404 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, P.H.S. 
<br/><br/><label>ISSN: </label>0175-7598 
<br/><br/><label>Standard No.: </label>10.1007/s002530050947  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, High Pressure Liquid<br/>Chromatography, Thin Layer<br/>Culture Media--metabolism<br/>DNA Topoisomerases, Type II--metabolism<br/>Electrophoresis, Agar Gel<br/>Erythromycin--biosynthesis<br/>Fermentation<br/>Genistein<br/>Isoflavones--chemistry<br/>Mass Spectrometry<br/>Molecular Structure<br/>Saccharopolyspora--metabolism<br/>Glycine max--metabolism<br/>beta-Glucosidase--metabolism