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EFFECT OF SOME ANTIBIOTICS ON GRAM POSITIVE BACTERIAL CONTAMINANTS OF BREWER'S YEAST
Author(s) -
Strandskov F. B.,
Bockelmann J. B.
Publication year - 1955
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1955.tb02793.x
Subject(s) - antibiotics , gram , yeast , microbiology and biotechnology , chemistry , contamination , food science , gram positive bacteria , bacteria , biology , biochemistry , genetics , ecology
Penicillin and neomycin are the only two of the eleven antibiotics investigated that are sufficiently active, against gram‐positive bacterial contaminants of brewer's yeast, to be considered as being of practical value. Some of the others are bacteriostatic to these organisms in wort but are not active, at the concentration levels studied, during a fermentation. The rate of fermentation is not affected by high concentrations of penicillin and neomycin.