Eleven phenazines were identified as fermentation products of a bacterium. They included the previously unknown 2,9‐dihydroxyphenazine‐1‐carboxyIic acid ( 4 ), 1,8‐phenazinediol‐1()‐oxide ( 5 ) and 8‐amino‐1‐phenazinol ( 6 ) as well as phenazine‐1,6‐dicarboxylic acid ( 1 ),9‐hydroxyphena‐zine‐1‐carboxylic acid ( 2 ) and 1,8‐phenazinediol ( 3 ) not isolated before from natural sources.
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Nancy N. Gerber (1969) studied this question.
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