EFFECT OF POLYMYXIN B ON BACTERIA ISOLATED FROM PITCHING YEAST AND SPOILED BEER
Open Access
- 10 September 1956
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 62 (5) , 406-411
- https://doi.org/10.1002/j.2050-0416.1956.tb02880.x
Abstract
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.Keywords
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