Chemical substance that in dilute solutions can inhibit the growth of microorganisms or destroy them with little or no harm to the infected host. Early antibiotics were natural microbial products, but chemists have modified the structures of many to produce semisynthetic and even wholly synthetic ones. Since the discovery of penicillin (1928), antibiotics have revolutionized the treatment of bacterial, fungal, and some other diseases. They are produced by many actinomycetes (e.g., streptomycin, tetracycline) and other bacteria (e.g., polypeptides such as bacitracin) and by fungi (e.g., penicillin). Antibiotics may be broad-spectrum (active against a wide range of pathogens) or specific (active against one, or one class). Drawbacks include activity against beneficial microorganisms, often causing diarrhea; allergies; and development of drug-resistant strains of the targeted microorganisms.