Natamycin powder Raw Materials CAS 7681-93-8

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Product details

Uses and synthesis of Natamycin powder

Natamycin powder, also known as piamycin or goamycin, was first isolated from Streptomyces natalensis in 1955 and is far more active than sorbic acid. Natamycin near white or cream yellow crystalline powder. It is a odorless, tasteless, low dose and high safety food preservative. Natamycin is a white to milky white, odorless, tasteless crystalline powder produced by controlled fermentation of Streptomyces Natamycin, usually in an enol-like structure.

Natamycin powder is a highly effective inhibitor of mold, yeast and fungi, which is used to inhibit mold, yeast and fungi in food. It is safe and reliable for human body without affecting product flavor. Natamycin is widely used in cheese, meat products, pastries, juice and other foods worldwide.

Applications/Functions of Natamycin powder

1. Anti-mildew agent. Natamycin powder has a good anti-mildew effect when used on food surfaces exposed to air where mold is prone to proliferation. The use of fermented cheese can selectively inhibit the reproduction of mold and allow the normal growth and metabolism of bacteria.
2. Natamycin An antifungal polyene antibiotic that inhibits fungal growth by specifically binding to ergosterol. Unlike nystatin and Philippinomycin, natamycin does not alter membrane permeability.

Physicochemical Property of Natamycin powder

Natamycin is nearly white to creamy yellow powder, almost odorless and tasteless. It can contain 3 moles of water. Melting point 280℃(decomposition). Insoluble in water, slightly soluble in methanol, soluble in glacial acetic acid and dimethyl sulfoxide.

Production methodprocess of Natamycin powder

Natamycin powder was prepared by controlled fermentation of Streptomyces natalensis.

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