| Chemical Properties | Back Directory | [Definition]
Generic term for a series of antibiotic substances produced by strains of Bacillus polymyxa. Various polymyxins are differentiated by the letters A, B, C, D, and E. All are active against certain gram-negative bacteria. Polymyxin B is most used. | [Appearance]
All are basic polypeptides. Soluble in water; the hydrochlorides are soluble in water and methanol, insoluble in ether, acetone, chlorinated solvents, and hydrocarbons. Permissible food additives. | [alpha ]
D23 -40° (c = 1.05) | [Contact allergens]
Polymyxin, CAS Registry Number, is a
polypeptidic antibiotic complex (Polymyxin A to E)
produced by Bacillus polymyxa. Polymyxin E is
known as Colistin. | [Uses]
Medicine (antibiotic), beer production. |
| Safety Data | Back Directory | [Safety Profile]
Poison by
intraperitoneal, subcutaneous, and
intravenous routes. An adQtive permitted in
food for human consumption. |
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