Microorganisms producer strains

Microorganisms (especially bacteria) are capable of producing strains which are tolerant to normal chlorine treatment levels. This can be overcome by employing higher chlorine levels however, this can lead to the formation of unpleasant flavours and odours due to the formation of chlorophenols and other halocarbons. 

Microorganisms produce a number of antibacterial substances of low molecular weight such as penicillin and streptomycin. In the past it was believed that microorganisms produce antibacterial substances to suppress their competitors. However, in the late 1960 s screening of enzyme inhibitors started, and most of enzyme inhibitors of microbial origin did not show any antibacterial activity. For example, protease inhibitors from Streptomyces, such as leupeptin and antipain, are very specific to enzyme inhibition and show no antibacterial effect. Therefore, it is more likely that these antibiotics and enzyme inhibitors have absolutely no role in the producing strains and that they are only the products of remnant genes that have lost their relevance over the course of evolution. 

Pullulan is a neutral glucan (like amylose, dextran, cellulose), with a chemical structure more or less depending on carbon source, producing microorganisms (different strains of Aureobasidium pullulans) and the fermentation conditions. ... 

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