Interest in phenazine-1-carboxylic acid goes back over a century. Researchers originally studied it as a natural metabolite produced by certain strains of Pseudomonas bacteria. Early microbiologists recognized its vivid color and its antimicrobial strength, leading farmers and crop scientists to use bacterial strains containing it to keep plant diseases in check. These first steps paved the way for today’s precision agriculture and biocontrol methods, where phenazine-1-carboxylic acid emerged as a key player in reducing crop losses and reliance on synthetic chemicals. Long lab hours, trial-and-error field applications, and improvements in chromatography all carved a path toward a deeper understanding of this compound’s role in both nature and industry.
Phenazine-1-carboxylic acid stands out as a naturally derived compound prized by both researchers and industry. Among its biggest draws: it blocks the growth of harmful fungi and bacteria on crops, helping to keep seeds and roots healthy from the start. As a pure product, this compound often appears as orange to red crystals, catching the eye whether in the research lab or when packaged for agricultural use. Over the decades, demand has grown, with companies now comparing batches to detailed standards to make sure purity and strength stay consistent for every pint or gram supplied.
In the lab, phenazine-1-carboxylic acid comes through as a solid, sometimes clumping up in a crystalline powder. Its melting point can hover around 285°C, a figure confirmed by repeated measurements. The compound doesn’t dissolve much in cold water, a trait that pushes people working with it to use solvents like methanol or ethanol for mixing or analysis. The structure itself contains a phenazine ring with a carboxylic acid group, giving it both color and biological punch. Its stability over time gives manufacturers confidence in its shelf life under proper storage, as long as containers stay sealed tight and dry.
Suppliers usually report detailed test results for each batch sold, listing purity levels above 98% and specifying allowable moisture. The standardized labels include batch numbers, origin, storage suggestions, and expiration dates. Customers in the lab and on the farm expect hazard symbols and handling tips to stay clear and easy to see. Because phenazine-1-carboxylic acid has a strong biological activity, any misuse or mix-up could have costly consequences. For those shipping across borders, paperwork matches pharmaceutical and agrichemical standards, avoiding any legal or logistical confusion.
People often turn to microbial fermentation to prepare this compound at scale. Engineers grow specific strains of Pseudomonas in closed fermenters packed with nutrient-rich media. Through careful control of pH and oxygen—something that took plenty of tweaking over the years—the culture churns out phenazine-1-carboxylic acid. After cultivation, the broth gets filtered and treated with solvents to pull out the target compound. Recrystallization steps follow, which remove contaminants picked up during production, leaving a pure, reliable product for both field and lab. A few chemical synthesis routes exist, especially for academic study, but large companies usually rely on biotechnological processes for better yields and cost control.
Once in hand, chemists can take phenazine-1-carboxylic acid and make it even more tailored for certain jobs. Modifying the carboxyl group or attaching side chains enables new solubility profiles or interactions with biological targets, leading to the creation of novel derivatives for screening in both plant protection and medical scenarios. These modifications add value, promoting compatibility with a wider range of applications. In the lab, oxidation and reduction reactions often show up in standard routes, letting chemists test how small changes affect the core phenazine ring and its behavior.
On paperwork, bottles, and shipping manifests, phenazine-1-carboxylic acid can also appear under names like PCA, 1-Carboxyphenazine, or sometimes as Pyocyanic Acid Carboxylic Acid. Suppliers in China, Europe, and North America may use local language variations, but regulatory numbers like CAS 119-24-4 keep identification clear worldwide. For those ordering internationally, matching synonyms and checking numbers has become part of the daily routine.
Keeping safety front of mind, anyone handling phenazine-1-carboxylic acid wears gloves and goggles and works in well-ventilated spaces. Although not classed as a high-toxicity compound, long-term skin exposure or inhalation can trigger health problems, so companies enforce clear guidelines on storage and disposal. Factory teams attend safety briefings regularly. Proper waste bins, along with chemical-proof containers and labeling, stop accidental releases and mix-ups. Risk management doesn’t stop at the loading dock: farmers using any crop treatment containing this acid follow detailed application protocols to protect both themselves and surrounding ecosystems.
In farming, phenazine-1-carboxylic acid knocks back common root and soil-borne fungal problems, making it a favorite in integrated pest management programs for vegetables and grains. Its selective activity means beneficial soil bacteria keep thriving, preserving soil quality over repeated use. Out of the field, labs worldwide investigate its effectiveness against bacteria in medical settings, especially as antibiotic resistance becomes more alarming. Some concrete, real-world wins: improved root yields and reduced post-harvest spoilage for farmers that use bioformulated products containing this compound.
Academic groups and private firms constantly push the boundaries—trying to understand how this molecule interacts at the genetic and cellular level. By tracking how different strains of bacteria develop resistance or sensitivity to phenazine-1-carboxylic acid, researchers have mapped out how its antimicrobial properties emerge. Grant-funded projects look into tweaking its structure to fight emerging plant and animal diseases. Patents have followed, covering both synthesis variations and field formulations designed to stand up to the toughest climates or most stubborn pathogens. Biotechnologists use gene editing to boost yields in bacteria, or to combine this compound’s traits with other beneficial proteins.
Toxicologists note that, at doses used in farming, phenazine-1-carboxylic acid tends not to accumulate much in plants or soil, reducing risk of residue in food. Animal studies rarely show acute toxicity, but researchers don’t take chances—they run chronic exposure studies and monitor for subtle effects over time. Environmental scientists test water and sediment near treated fields to track any potential impact on fish and beneficial microorganisms. Results so far encourage cautious optimism, but new data could show risks requiring tighter controls in the future.
Outlook for phenazine-1-carboxylic acid feels bright, as more farmers and crop managers turn to biological alternatives for disease control. Advances in fermentation technology could slash costs, making large-scale use more feasible for developing countries. Researchers see untapped potential in combining this compound with other biocontrol agents, forming mixtures that fight a broader range of foes without raising new resistance issues. Work continues on tweaking its chemical structure, aiming for improvements in stability, bioavailability, and spectrum of action. Some medical teams even test derivatives for treating drug-resistant bacterial infections in humans. With growing pressure to move away from traditional pesticides and antibiotics, phenazine-1-carboxylic acid remains a compound to watch, promising more breakthroughs as science and industry keep pushing ahead.
Farmers have fought crop diseases as long as seeds have hit the soil. Some fungi, like Fusarium and Pythium, wipe out entire harvests if left unchecked. Growers have looked to natural tools, not only chemicals, to protect their plants. Phenazine-1-carboxylic acid (PCA) stands out among the tools that science brought from soil microbes to the fields.
PCA comes from some species of Pseudomonas bacteria, found in healthy soil and roots. These bacteria use PCA to hold their ground against fungal invaders. The compound acts much like a sword: slicing through the short-lived defenses of pathogenic fungi, stopping them from growing. Some researchers noticed early on that soil rich in PCA-producing bacteria gave crops like tomatoes and wheat a fighting chance against root rot and wilts.
A product with PCA does not always kill pathogens on contact. Instead, it weakens them, slows their spread, and gives the plant’s own defenses room to work. This approach feels closer to working alongside nature than the sledgehammer style of some chemical fungicides. Growers in China, for example, have used PCA-based crop protectants for years to help rice, wheat, and vegetable crops tackle root-born disease without the heavy side effects that come from standard chemical treatments.
A story from a farmer in Yunnan province sticks with me. After years trying synthetic fungicides for his potato fields—and watching resistance set in—he switched methods. Adding PCA products didn’t erase disease overnight. Yields held steady for a few seasons. By the third year, he noticed less blight and stronger plants. These slower gains spoke louder than any sales pitch.
Crop protection always raises questions about food safety and planetary health. PCA breaks down faster than many man-made chemicals, leaving less residue in soil and on crops. Studies from agricultural universities in China and Switzerland show limited toxicity to humans and beneficial insects when applied as directed. That doesn’t mean PCA is a cure-all. Overuse can upset the balance of microbes in soil, counteracting some of the intended benefits. As with any farm input, more is not always better.
Big companies have started blending PCA into microbial formulations, not just as a solo ingredient but as part of a team. Research is underway to better understand how PCA works alongside other plant-friendly bacteria. The hope is to harness the natural teamwork found in healthy soil, making fields more resilient without turning the clock back on crop yields.
Farmers want to know their solutions won’t unravel after a season or two. PCA shows promise mainly for managing tough root diseases, but it doesn’t solve every agronomic challenge. Continued research and honest feedback from those using these products matter more than ever. Regulations need clear science on safety, and farmers need guidance from people who work in the fields, not just in labs. If PCA keeps earning trust from growers and researchers, it could become a cornerstone in greener farming, lasting beyond the latest trend.
Phenazine-1-Carboxylic Acid, often called PCA, shows up often in agriculture. Fungi and bacteria like Pseudomonas create it naturally as part of their defense. In practice, farmers and growers have used PCA as a biocontrol agent, hoping to decrease chemical pesticide use. Its appeal lies in its ability to suppress disease in crops, especially those affected by soil-borne fungi.
Personal safety for anything applied in agriculture or food production ranks as the first concern for most. Scientists have looked closely at PCA’s toxicity. Animal studies matter here because they show what happens in mammals exposed to it. According to these studies, PCA carries low acute toxicity. Ingesting large amounts would likely cause stomach upset before further harm comes. It does not show up as mutagenic or carcinogenic in cell or animal tests.
Skin exposure during farming or gardening is possible. Direct contact with concentrated PCA could cause irritation, much like dish soap or fertilizer left on the skin too long. Standard protective wear—gloves, sleeves—usually covers those bases. PCA has not been linked to allergic responses at levels typically used in fields.
Residues on food worry many. PCA breaks down under typical field and packing conditions, rarely making it onto supermarket shelves in measurable doses. Regulatory authorities in China have approved it for use on various crops after their own residue tests.
Many pesticides linger and build up in soil, rivers, or inside animals. With PCA, the outlook looks brighter. Microbes naturally present in soil can break the compound down. It does not hang around for long. This means the risk to beneficial earthworms or pollinators like bees stays low compared to some synthetic fungicides and bactericides.
The catch comes if farmers overapply or apply the product alongside other potent chemicals. Waterways could get a short spike of PCA. So far, toxicology reports do not point to dangers for fish or amphibians at levels expected from normal use. Still, responsible management—avoiding runoff, managing timing, and measuring doses—keeps these risks in check.
Many older generation chemical fungicides stick around in the environment and promote resistance. PCA stems from microbes and becomes food for them in the soil. Watching organic farmers use PCA, you notice it fits well with low-spray and sustainability focuses. Their results usually show better disease control in potatoes, tomatoes, or strawberries without big hits to wildlife or river health.
At the same time, some skepticism always helps. Overusing anything, even those made by “friendly” bacteria, can tip the balance in fields. Long-term monitoring and comparing yields, pest resistance, and residue levels matter. Food safety watchdogs—the European Food Safety Authority and China’s Ministry of Agriculture, for instance—regularly review these findings. So far, their published opinions look favorable, relying on real-world data as well as lab research.
Precision in application stands out. Not every plant or region needs PCA. Soil- and crop-specific advice, along with lessons from field trials, shapes safer use. Keeping up regular soil health checks and encouraging plant diversity in fields also helps curtail any unintended side effects. Flags go up only where high doses or repeated heavy use occur, and that gets handled by adjusting protocols.
Independent research plays a role. Agencies and research groups that test PCA outside the companies that make it build trust. Open data lets the public, regulators, and farmers see the real risks and tweak regulations if anything changes.
Phenazine-1-Carboxylic Acid catches the interest of labs and companies working in agriculture and medicine. The compound finds its way into bio-pesticides, certain fungicide products, and a few research chemicals. Having handled similar substances in my years around research benches, it's clear that any material like this deserves straightforward rules to keep people and products safe.
Anyone with experience in a chemical store room learns fast that clutter and poor labeling cause trouble. Phenazine-1-Carboxylic Acid calls for a tightly sealed, properly labeled container. I’ve seen bottles left open that led to moisture creeping in—never a good outcome. Sitting the material in a cool, dry place, away from strong light and away from strong oxidizing chemicals, keeps its properties stable and limits any risk. A temperature set close to that of a common laboratory refrigerator (about 2–8°C) works well. Never stack incompatible chemicals together; oxidizers and acids nearby invite accidents. Simple shelves, spaced apart, and a no-food-or-drink rule in the nearby area support a safer workplace.
People sometimes skip personal protective gear thinking “I’ll just be quick.” I’ve done it myself on hectic days, only to regret it. Gloves made of nitrile or latex, safety goggles, and a standard lab coat make a big difference. Dust from powders doesn’t respect your confidence; it gets everywhere and can end up on skin or, worse, inhaled. A basic fume hood should always stand ready for any powders or work with solvents. It’s about respect for the unexpected, not just following rules out of habit.
Many bad moments come down to not reading safety data sheets (SDS). I’ve seen seasoned chemists misjudge hazards just because they “thought they knew.” Phenazine-1-Carboxylic Acid, while used in crop protection, has enough hazard attached—eye and skin irritation, plus possible toxicity—to make improvisation risky. Always check for a current SDS, and keep one posted in the workspace. Leaks or broken bottles demand immediate cleanup with disposable towels and the right waste container. Never toss powder down the sink. Disposal must fit local hazardous waste guidelines; one shortcut can snowball into fines or real environmental harm.
In big institutions and smaller outfits, training fresh faces matters. I still remember a lab partner who didn’t realize they’d contaminated a bench—word spread fast, so everyone cleaned more carefully from then on. Sharing that kind of story keeps best practices alive. Regular safety drills and refreshers for storage and handling protocols keep people sharp. If anyone spots a mislabeled or poorly closed bottle, a quick word can prevent a big problem.
Storing and handling chemicals like Phenazine-1-Carboxylic Acid boils down to routine and accountability. Physical inventory checks catch missing or expired stock. An electronic log, updated daily, tracks who accesses the compound and when. Labs that do this see fewer accidents and smoother audits. Digital records show responsibility far better than faded notebook entries. My own teams thrived the most with these habits in place, making both work and safety easier, every day.
Phenazine-1-Carboxylic Acid often pops up in conversations about managing plant diseases. Some growers know it as a biocontrol agent that tackles root and stem rot, usually in crops like wheat, rice, and vegetables. The microbes that produce this compound get used to outcompete pesky fungi that threaten healthy roots. For all its proven benefits, getting the dosage right—and keeping it practical for busy growers—matters far more than chasing after fancy jargon or scientific technicalities.
Research points to an application range of about 50 to 100 grams of pure active ingredient per hectare for field crops. Most commercial formulations recommend levels that translate to roughly 0.05% to 0.2% by weight for seed treatments or soil drenches. In greenhouse trials, mixing 20 to 200 mg per liter of water works for smaller-scale drenching and spraying. These numbers aren’t guesses—they come from studies tracking how much it actually takes to suppress pathogens like Fusarium, Rhizoctonia, and Pythium. As a grower, nothing feels worse than seeing a good crop suffer from too much or too little of what should protect it. Following tested rates helps dodge that headache.
Many folks think more is always better, especially if they’ve lost plants to serious disease before. My years growing vegetables in heavy clay taught me that overdosing bioactive compounds chokes roots or throws off soil microbe balance just as much as using too little leaves plants defenseless. Plants and microbes often need workable conditions, not extreme doses. The right dose lets colonies of helpful bacteria flourish and keep pathogens in check, without smothering the life out of the soil.
Scientists at research centers like the Chinese Academy of Agricultural Sciences have detailed how 50 g/ha of phenazine-based formulas knocked down rice sheath blight and wheat root rot across multiple growing regions. In India, a seed treatment rate of 0.1% gave chickpeas a steady shield against soil-borne disease with no sign of stunted growth or phytotoxicity. The European Journal of Plant Pathology featured trials showing that cucumber roots drenched with a 100 mg/L solution did better than untreated controls during a tough disease season. These studies mean something to anyone whose paycheck depends on healthy plants, not just academic researchers.
Commercial products rarely come with one-size-fits-all use rates. Always check the label, but rule of thumb says: seed treatment uses lower doses (0.05–0.2% w/w), soil drench demands a bit more (up to 200 mg/L in water), and foliar spray generally sits in the same range. Adjust for field conditions—heavy soils might call for the higher end, while well-drained sandy plots get by with less. If you’re running smaller garden beds, scale down accordingly. Always mix fresh and avoid letting anything sit in a sprayer under the hot sun. No good outcome ever came from using yesterday’s leftovers in the tank.
Consistent coverage counts for more than obsessing over decimal-point precision. Investing in a reliable sprayer, mixing with tepid water, and applying in the morning tends to make a bigger difference than splitting hairs over a few milligrams. If you’re new to biocontrols, find an extension agent or agronomist willing to stop by and check your setup. Sometimes, a second set of eyes picks out quirks or wasted effort long before it becomes a big problem. Transparent supply chains and clear labeling from manufacturers would help, too—no one should have to squint at fine print or hunt for research just to do right by their crops. The mission stays simple: healthy plants start with proven products used in the right way, at the right dose, under real conditions.
Bacteria have some clever tricks, and one of those includes producing natural substances like phenazine-1-carboxylic acid (PCA). For years, scientists have studied PCA for its knack for fending off fungal diseases in crops. Today, growers and researchers are weighing its potential in fields where synthetic pesticides often get the boot—organic farming. On the surface, this sounds promising: a soil-friendly molecule made not in a lab, but at the roots of plants by Pseudomonas bacteria.
In organic farming, growers often struggle with diseases like Fusarium and Rhizoctonia. Commercial fungicides are out. Instead, they turn to compost teas, crop rotations, and beneficial microbes. Sometimes these methods work, sometimes they fall short. If PCA, a natural antibiotic produced by bacteria, could control crop diseases, it would offer another much-needed option. Unlike broad-spectrum chemical sprays, PCA targets certain fungi, reducing threats without harming beneficial soil life when applied wisely.
Here’s where things get tricky. Organic agriculture isn’t just about what works, but what fits the rules. Certification bodies like USDA Organic demand strict proof that any “input,” even something made by a microbe, is truly natural and safe. In China, PCA produced by Pseudomonas has already gained a foothold as a bio-fungicide. Europe and North America lag behind, citing limited field data and concerns over wider environmental effects. Regulatory paperwork crawls along, partly because long-term impacts on soil ecosystems remain sketchy.
Healthy soil acts like an immune system for plants. My own experience with community gardens and research projects shows that introducing even beneficial microbes changes the underground population in unpredictable ways. Too much of anything tips the balance. PCA offers targeted defense, but heavy use could knock out the “good guys,” like certain fungi that foster plant growth. Organic farmers walk a tightrope, always balancing pest control with soil health, and they pay close attention to anything—natural or synthetic—that shifts the balance.
Responsible use of PCA starts with research. More field trials in real-world conditions will sort out its role versus existing organic tools. University extension offices and grower co-ops need to take the lead, sharing results and pitfalls alike. If PCA enters the organic toolbox, it should be part of a wider strategy: rotating crops, focusing on soil health, and conserving native soil microbes. Regulators could help by speeding up trials that look not just at yield, but soil life, water quality, and the health of pollinators.
One thing stands out—there’s no silver bullet in organic agriculture. The hope for PCA reflects deeper questions farmers face about sustainability. Solutions need to respect both nature’s complexity and farmers’ passion for the land. With common sense, open data, and honest conversation, the best path forward will become clearer for everyone invested in how food is grown.
| Names | |
| Preferred IUPAC name | 10H-Phenazine-1-carboxylic acid |
| Other names |
PCA Phenazine-1-carboxylate 1-Carboxyphenazine Phenazine carboxylic acid Phenazine-1-carboxylic acid |
| Pronunciation | /fɪˈnæz.iːn wʌn kɑːrˈbɒk.sɪl.ɪk ˈæs.ɪd/ |
| Identifiers | |
| CAS Number | 1193-21-1 |
| Beilstein Reference | 171873 |
| ChEBI | CHEBI:30813 |
| ChEMBL | CHEMBL416502 |
| ChemSpider | 14212 |
| DrugBank | DB14608 |
| ECHA InfoCard | 03b7b29a-97e5-44e6-87ef-ec9d32ef4a91 |
| EC Number | 1.10.3.18 |
| Gmelin Reference | 8498 |
| KEGG | C06182 |
| MeSH | D053155 |
| PubChem CID | 38871 |
| RTECS number | SN6475000 |
| UNII | Z4B76VG2A1 |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | RR50F9QY0U |
| Properties | |
| Chemical formula | C13H8N2O2 |
| Molar mass | 223.21 g/mol |
| Appearance | Yellow crystalline powder |
| Odor | Odorless |
| Density | 1.545 g/cm³ |
| Solubility in water | slightly soluble |
| log P | 1.87 |
| Vapor pressure | 1.55E-9 mmHg |
| Acidity (pKa) | 4.2 |
| Basicity (pKb) | 1.86 |
| Magnetic susceptibility (χ) | -75.0e-6 cm³/mol |
| Dipole moment | 3.3571 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 176.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -161.3 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -3216 kJ/mol |
| Hazards | |
| Main hazards | Harmful if swallowed. Causes serious eye irritation. Causes skin irritation. May cause respiratory irritation. |
| GHS labelling | GHS07, GHS09 |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | Hazard statements: "H315: Causes skin irritation. H319: Causes serious eye irritation. H335: May cause respiratory irritation. |
| Precautionary statements | P264, P270, P273, P280, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | NFPA 704: 2-1-0 |
| Flash point | Flash point: 195.3 °C |
| Lethal dose or concentration | LD50 (oral, rat) > 5000 mg/kg |
| LD50 (median dose) | LD50 (median dose): >5000 mg/kg (rat, oral) |
| NIOSH | RA3850000 |
| PEL (Permissible) | Not established |
| REL (Recommended) | REL (Recommended): Not established |
| IDLH (Immediate danger) | NIOSH: Not listed |
| Related compounds | |
| Related compounds |
Phenazine Phenazine methosulfate Pyocyanin Clofazimine Actinorhodin |
