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.