Microorganisms have long served mankind by virtue of the myriad of the enzymes and secondary compounds that they produce [1]. Furthermore, only a relatively small number of microbes are used directly in industrial applications (e.g. cheese, wine and beer making), in environmental clean-up operations and in the biological control of pests and pathogens. It seems that we have by no means exhausted the world of its hidden microbes, and a much more comprehensive search of the Earth’s various niches might yet reveal novel microbes which have direct usefulness to human societies. These uses could be either of the microbe itself, or one or more of its natural products.