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Flavonoids are classified as Chalcone, Flavone, Flavanon and etc. Apigenin is a kind of Flavone. It is contained in apples, bean, broccoli, cerely, cherry, grape, onion and etc. It has effect on inflammation, oxidation stress decrease and carbohydrate metabolism increase. According to previous study, flavonids hydroxylation or methylation increased their efficiency. For this reason, we tried biotransformation of apigenin by Streptomyces ceolicolor, Streptomyces avermitilis and Streptomyces grisues. Microorganism incubated in R2YE culture and then added Apigenin 5 mM. And the product was analyzed by HPLC and GC Mass.