Tag: Fermentation

First isolated in the late 1960s by Japanese researchers, the proteolytic enzyme serratiopeptidase was discovered in the intestine of the silkworm, *Bombyx mori*. This unique serratiopeptidase origin story begins with a bacterium that helps the moth dissolve its cocoon.

Serratiopeptidase accounts for approximately 60% of worldwide enzyme sales due to its wide range of industrial and therapeutic uses [1.2.1]. This article explains the complex bio-industrial answer to 'how to make serratiopeptidase,' detailing its journey from microbe to medication.

The broad-spectrum antibiotic known as chloramphenicol was first isolated in 1947 from a sample of soil from Venezuela. Its discovery was a landmark event in medicine, tracing the origins of a powerful drug directly back to a microorganism, revealing that the natural source of chloramphenicol is the soil-dwelling bacterium *Streptomyces venezuelae*. While the drug is now produced synthetically, its roots in nature are a key part of its pharmacological history.

While both are forms of the neurotransmitter gamma-aminobutyric acid, a key distinction lies in their manufacturing process. This article explains what is the difference between pharma gaba and regular GABA, examining how these differences impact their bioavailability, effectiveness, and overall user experience.

Discovered in 1949, the broad-spectrum antibiotic neomycin is naturally produced by the soil bacterium *Streptomyces fradiae*. This discovery marked a significant milestone, providing a potent new tool for fighting bacterial infections and answering the question, *what is the source of neomycin?*

Natamycin, also known as pimaricin, is a natural antifungal agent that is produced through the fermentation of soil-dwelling bacteria, primarily *Streptomyces natalensis*. This biological origin directly answers the question, **what is natamycin made of?**, and underpins its widespread use as both a medication and a food preservative.

First discovered in 1955 from a soil sample in South Africa, Natamycin is a natural antimicrobial derived from bacterial fermentation. This powerful antifungal agent, also known as pimaricin, is produced by specific strains of the soil bacterium *Streptomyces*, primarily *Streptomyces natalensis*. Today, this process is used for its production for both food preservation and medical treatments.

In 2015, the Nobel Prize was awarded for discoveries related to avermectin and ivermectin, highlighting the drug's immense global health impact. Understanding how you make ivermectin reveals a complex, multi-stage process far beyond the scope of a home laboratory, involving specialized microbial fermentation and chemical synthesis.