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Poly‐β‐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 β‐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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