“…In line with several previous studies, these groups of chemicals were also reported in the bacterial fermentation broth or extracts derived from Actinomycetes and Streptomyces sp. For instance, dimethyltrisulfide ( 1 ) (Groenhagen, Maczka, Dickschat, & Schulz, ), trimethylpyrazine ( 2 ) (Citron, Barra, Wink, & Dickschat, ), 2‐acetylpyrrole ( 3 ) (Morgenstern, Paetz, Behrend, & Spiteller, ), pyrazine,2,5‐dimethyl‐3‐(3‐methylbutyl) ( 4 ) (Citron et al, ), phenol,2,4‐bis(1,1‐dimethylethyl)‐ ( 8 ) (Kumar, Duraipandiyan, & Ignacimuthu, ), benzoic acid,4‐ethoxy‐,ethyl ester ( 9 ) (Sharma, Goel, Dureja, & Uniyal, ), (3R,8aS)‐3‐methyl‐1,2,3,4,6,7,8,8a‐octahydropyrrolo[1,2a]pyrazine‐1,4‐dione ( 13 ) (Tan et al, ), pyrrolo[1,2a]pyrazine‐1,4‐dione, hexahydro ( 14 ) (Ser, Palanisamy, et al, ), 1,4‐diaza‐2,5‐dioxo‐3‐isobutyl bicyclo[4.3.0]nonane ( 15 ) (Ser, Ab Mutalib, et al, ), 9H‐Pyrido[3,4‐b]indole ( 16 ) (Tan, Ser, et al, ), 2,5‐piperazinedione, 3‐(1‐methylethyl)‐6‐(phenylmethyl)‐ ( 17 ) (Alshaibani et al, ), 3‐benzyl‐1,4‐diaza‐2,5‐dioxobicyclo[4.3.0]nonane ( 18 ) (Jog, Pandya, Nareshkumar, & Rajkumar, ; Sharma, Kalita, & Thakur, ) and phenol,2,2′‐methylenebis[6‐(1,1‐dimethylethyl)‐4‐methyl‐ ( 19 ) (Tan, Ser, et al, ).…”