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EFFECT OF POLYMYXIN B ON BACTERIA ISOLATED FROM PITCHING YEAST AND SPOILED BEER
Author(s) -
Morris E. O.,
Brady Beryl L.
Publication year - 1956
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.2050-0416.1956.tb02880.x
Subject(s) - proteus , polymyxin , microbiology and biotechnology , flavobacterium , acetobacter , yeast , polymyxin b , bacteria , lactobacillus , antibiotics , biology , biochemistry , escherichia coli , pseudomonas , genetics , gene
Whereas infection of pitching yeast due to Flavobacterium proteus can be effectively controlled by the use of polymyxin B sulphate, Lactobacillus, Acetobacter and certain other gram‐negative rods, as yet incompletely characterized, are generally highly resistant to treatment with this antibiotic Accordingly, any attempt to control specific serious infection by the use of polymyxin B should be preceded, by a laboratory investigation in order to establish the degree of sensitivity of the bacteria concerned.