<jats:title>Abstract</jats:title><jats:p>Eleven phenazines were identified as fermentation products of a bacterium. They included the previously unknown 2,9‐dihydroxyphenazine‐1‐carboxyIic acid (<jats:bold>4</jats:bold>), 1,8‐phenazinediol‐1()‐oxide (<jats:bold>5</jats:bold>) and 8‐amino‐1‐phenazinol (<jats:bold>6</jats:bold>) as well as phenazine‐1,6‐dicarboxylic acid (<jats:bold>1</jats:bold>),9‐hydroxyphena‐zine‐1‐carboxylic acid (<jats:bold>2</jats:bold>) and 1,8‐phenazinediol (<jats:bold>3</jats:bold>) not isolated before from natural sources.