Poly-beta-hydroxybutyric acid (PHB) was extracted from various species of staphylococci isolated from different sources. IR and UV spectrophotometry and NMR analysis revealed that the compound consisted only of the beta-hydroxybutyrate. The PHB level in the richest strain among investigated staphylococci is about 64-fold less than in bacilli. The intrinsic viscosity number of this polymer is more than twice greater in the case of the staphylococcal product than that of bacilli.
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Szewczyk et al. (1989) studied this question.
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