Item No.: 00123
Natamycin is a natural antifungal compound produced by Streptomyces fermentation. It belongs to polyene macrolides. It can not only widely and effectively inhibit the growth of various molds and yeasts, but also inhibit the production of mycotoxins.
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Description Specification Applications
Natamycin is a natural antifungal compound produced by Streptomyces fermentation. It belongs to polyene macrolides. It can not only widely and effectively inhibit the growth of various molds and yeasts, but also inhibit the production of mycotoxins. It can be widely used in food preservation and antifungal treatment.
Form White or cream yellow crystalline powder
MF C 33 H 47 NO 13
MW 665.73
Melting point 280°C
Boiling point 952°C
Density 1.0 g/mL at 20 °C(lit.)
Refractive index 1.5960
Pka 4.6 (50% aq. MeOEtOH) (Uncertain); 8.35 (Uncertain)
Storage temp. 20°C in dry conditions, away from direct sunlight
Identification Complies with the requirements
Assay 50.0%
Loss on drying 8.0%
pH 5.5 to 7.5
Sulphated ash 0.5%
Heavy metals(as Pb) 10mg/kg maximum
Lead 2mg/kg maximum
Arsenic 3mg/kg maximum
Mercury 1mg/kg maximum
Total plate count 100CFU/g maximum
E.coli 25g Negative
Listeria monocyt 25g Negative

Natamycin is a natural, broad-spectrum, efficient and safe inhibitor of filamentous fungi such as yeasts and molds. It can not only inhibit fungi, but also prevent the production of mycotoxins. Natamycin is harmless to human body, it is difficult to be absorbed by human digestive tract, and microorganisms are difficult to resist it. At the same time, because of its low solubility, it is usually used for food surface anti-corrosion. Biological preservatives.
Natamycin can prevent cheese from becoming moldy at maturity to limit the formation of mycotoxin. Because it is difficult to penetrate into the cheese and only stays on the surface of the cheese, it has great advantages in controlling the growth of mold on the surface of the cheese cheese, and does not affect the ripening process of the cheese. There are three specific application methods: 1) spray 0.05% ~ 0.28% natamycin on the surface of cheese products; 2) soak the salted cheese in 0.05% ~ 0.28% concentration suspension for 2 ~ 4 minutes; 3 add 0.05% natamycin to the coating covering the cheese.
Spraying 100 ~ 500ppm natamycin solution on the surface of baked foods such as cake, white bread and pastry, or spraying natamycin on the surface of unbaked dough, the anti mildew and fresh-keeping effect is very ideal and has no impact on the taste of the product.
Meat product
The method of soaking or spraying meat food can achieve the purpose of safe and effective mildew prevention when using 4mg / cm2 natamycin. Soaking the casing in natamycin suspension with the concentration of 0.05% - 0.2% (w / V) or soaking or spraying the sausage surface with filling can effectively prevent mildew on the sausage surface. Roast meat, roast duck and other roast products and dried fish products can also be sprayed with natamycin suspension with a concentration of 0.05% ~ 0.1% (w / V) to prolong the shelf life of the products.
Salad dressing
Salad dressing is a kind of high-fat food. Mildew often occurs after summer every year. It was reported that when 10 ppm natamycin was added to salad dressing, no deterioration was found during the test, and there was no significant change in the number of microorganisms. Salad dressing is similar to cheese, with high fat content. The test shows that natamycin has a definite antibacterial effect on high-fat food.
Soy sauce
In the summer with high room temperature, adding 15ppm natamycin to soy sauce can effectively inhibit the growth and reproduction of yeast and prevent the emergence of white flowers. The combination of natamycin and nisin in soy sauce can more effectively inhibit bacteria and reduce the inhibitory concentration.
Due to the high content of sugar and organic acid in various fruit juices, it is very suitable for the growth and reproduction of yeast, resulting in the corruption and deterioration of fruit juices. The use of natamycin can increase the storage stability of non-alcoholic beverages. The application of 20 ppm natamycin in grape juice can prevent the juice fermentation caused by yeast pollution, and the addition of 100 ppm can completely terminate the fermentation activity. Orange juice is polluted by fungi under natural conditions. Generally, orange juice will deteriorate after one week. After adding natamycin, even if the dose is as low as 1.25ppm, the shelf life can be up to 8 weeks when stored at 2 ℃ ~ 4 ℃. The antibacterial effect of natamycin is related to storage temperature.Concentrated orange juice stored at 10 ℃ can inhibit the growth of yeast at 10 ppm; When stored at room temperature, 20 ppm natamycin is required to have antibacterial effect. Natamycin, 30ppm in apple juice, can prevent the fermentation of apple juice for up to 6 weeks, and the original flavor of apple juice has never changed. Natamycin at the concentration of 70 mg / kg in tomato juice has a good anti mildew and fresh-keeping effect on tomato juice.
The use in New Year cake and steamed bread can mild preventew and effectively prolong the shelf life. Natamycin used in condiments such as vinegar can prevent deterioration caused by mold and yeast. In beer and wine, 2.5mg/kg natamycin can greatly prolong the shelf life. In addition, adding 5 ~ 10ppm natamycin to yogurt can prolong the shelf life of the product for more than 4 weeks.
Natamycin is used to treat fungal infections, including Candida, Aspergillus, Fusarium, etc. it is also used as eye drops or oral agents. In these applications, the human body has less absorption of natamycin. When taken orally, it is basically not absorbed from the gastrointestinal tract, so it is not suitable for systemic infectious drugs. Natamycin is also used in eye drops. Its 5% natamycin content is suitable for the treatment of fungal blepharitis, conjunctivitis and keratitis caused by microorganisms, including Fusarium keratitis.

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