New insights into microorganism-derived antibiotics based on identification and antimicrobial activity of antibiotic-producing actinomycetes in kusaya gravy that lead to its high preservability.

Kusaya shows a high preservability due to the microorganism-derived antibiotics contained in kusaya gravy, which is important for kusaya manufacturing. However, the antimicrobial compounds and its producing bacteria, as well as the antimicrobial activity of the kusaya gravy itself, have remained unknown. In this study, we isolated antibiotic-producing bacteria of the genus Streptomyces from kusaya gravy from Hachijojima and found that they produced antibacterial substances against various fungi and bacteria.