NATAMYCIN FOOD GRADE 1000 GRS

Natamycin, also known as pimaricin, is a fungicide of the polyene macrolide group, commonly used as a biopreservative in the surface treatment of cheeses and sausages to inhibit yeasts and moulds. It also can be used in yogurt, baked goods, beverages and wines. The European food additive number for it is E235. 

It is available in four types in the market, pure natamycin, 50% natamycin preparations with excipients of lactose, glucose or salt. 

How is it made?

Natamycin is a natural antimycotic ingredient produced by controlled fermentation of Streptomyces natalensis (commonly found in soil) and other relevant species and then through the manufacturing process of extraction, crystallization and drying process.

How does it work?

Natamycin inhibits the growth of yeast and mold, also prevents the production of their toxins, but has no effect on bacteria as their membrane lacks sterols. Its mechanism of action is binding to sterols (principally ergosterol) in the fungal cell membrane instead of permeabilizing the membrane (¹), which is the functional mechanism of chemical synthesized preservatives – sorbates and benzoates.