Natamycin

The deterioration of food caused by thegrowth of mold not only affects the color, aroma, and taste of the product, butsome mycotoxins produced by some molds seriously affect the life and health ofconsumers.

Natamycin is a  natural antifungal  compound  produced by the  fermentation of  Streptomyces.  Under a verysmall amount of use (usually 5-10PPM) ,  it can effectively inhibit the growthof various molds and yeasts, and also inhibit the production of mycotoxins. Therefore,natamycin could effectively extend the food shelf life and retain the food quality without any side effects on human intestinalflora. It is listed as one of only three bio-type  food preservatives approved by the state.  In usage, Natamycin has no inhibitory effect on bacteria, so itdoes not affect the natural ripening process of yogurt, cheese, raw ham, anddried sausages.

Mechanism

Natamycin relies on its lactone ring structure to interact with sterol compounds on thefungal cell membrane to form antibiotic-sterol  compounds,  thereby  destroying  the structure of the fungal cell membrane. The hydrophilic part (polyol part) of the macrocyclic lipid forms water pores in the membrane, impairs the permeability of the cell membrane, which in turn causes substances such as amino acids and electrolytes in the bacteria to ooze out and the cells die.

Potency

Even though the bacteriostasis of Nataymicin is  highly  targeted,  it can effectively  inhibit the growth  and reproduction of almost all kinds of molds and yeasts, and can inhibit the production of mycotoxins at very low dose.

The pure natamycin has a very low solubility in water, which make it not  easy  penatrate the surface of the food, especially bakery product; this characteristic enhance the anti-mold effect of natamycin.

Unlike other antimicrobial products used in food, Natamycin can play a very good antiseptic and fresh-keeping effect in the range of pH3-9 , which makes it suitable  for  all kinds of acidic , neutral and  slightly alkaline foods.

Safe and Natural

Natamycin is a natural product produced during the fermentation of Streptomyces. After entering the human body, it is not absorbed by the body and is directly eliminated from the body, because it does not affect the health of the consumer and the intestinal flora.

Packaging

500g/bottle×10 bottles/carton, 500g/bag×20bag/carton, 20kg barrel,

can be customized according to customerrequirements

Storage

It should be stored in a cool, dryand well-ventilated warehouse

Shelf-life

Under the condition of 0-10℃, the shelflife is 24 months

Applications

Cheese, pastries, stewed meat products,smoked, roasted, barbecued meat, fried meat, Western ham, meat enema, fermentedmeat products, mayonnaise, salad dressing, fruit and vegetable juice (pulp),fermented wine

Usage

Direct addition or surface treatment(spraying or soaking of suspension), the recommended amount is 0.01-0.3g/kg