Assessing the Role of Myxobacteria Isolates in the Biotransformation of Flavoring Substances.

Myxobacteria are well known for producing secondary metabolites with various potential applications, including volatile compounds that serve as flavors, although this capability is less documented. This study characterizes the morphology of six Myxococcus strains (InaCC B1497, B1482, B1498, B1483, B1484, and B1486) obtained from the Indonesian Culture Collection (InaCC) and evaluates their potential for flavor biotransformation. Morphological observations were conducted on fruiting bodies, vegetative cells, myxospores, and colony shapes using dissection and binocular microscopes.

Biological activities and metabolomic profiles of extracts from the marine sediment bacterium Nocardiopsis alba DP1B cultivated in different media.

The soil bacterium DP1B was isolated from a marine sediment collected off the coast of Randayan Island, Kalimantan Barat, Indonesia and identified based on 16S rDNA as Nocardiopsis alba. The bacterium was cultivated in seven different media (A1, ISP1, ISP2, ISP4, PDB, PC-1, and SCB) with three different solvents [distilled water, 5 % NaCl solution, artificial seawater (ASW)] combinations, shaken at 200 rpm, 30 °C, for 7 days. The culture broths were extracted with ethyl acetate and each extract was tested for its antimicrobial activity and brine shrimp lethality, and the chemical diversity was assessed using thin-layer chromatography (TLC), gas chromatography (GC), and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS).