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CONTROL OF BACTERIAL INFECTION BY BACITRACIN AND NEOMYCIN: A PRELIMINARY NOTE
Author(s) -
Morris E. O.
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.tb02881.x
Subject(s) - bacitracin , neomycin , antibiotics , microbiology and biotechnology , fermentation , yeast , lactobacillus , biology , chemistry , food science , biochemistry
Infections of pitching yeast by Lactobacillus can be completely controlled in fermenting wort in 24 hr. in presence of neomycin (20 p.p.m.) or bacitracin (80 p.p.m.). The concentrations of these antibiotics required to combat Acetobacter would be too high to allow of their large‐scale use under the present conditions of working.