Antibiotic Activity of the Fatty-Acid-like Constituents of Wheat Bran

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Abstract
A fraction having antibiotic properties was extracted from wheat bran. This material has the characteristics of a fatty acid and forms a water-soluble K salt which has a comparatively high activity against Staphylococcus aureus, Micrococcus conglomerates, and Streptococcus faecalis. It was inactive against Escherichia coli. When materials of plant or animal origin containing fats or fatty acid constituents are used in making microbiological media, the possibility of these constituents having antibiotic activity, which might be confused with activity produced by microorganisms, should be given consideration.