Why Use Natamycin as a Preservative?

Natamycin is a cream or cream yellow crystalline powder. It is an odorless and tasteless, low-dose and highly safe food preservative. Natamycin is a white to milky white, odourless and tasteless crystalline powder produced by controlled fermentation of Streptomyces nata, usually in the form of an enol structure.

• What are the properties of Natamycin?

• What is the mechanism of action of Natamycin?

• What are the benefits of Natamycin?

What are the properties of Natamycin?

Molecular structure: macrocyclic lactone from polyolefin, the tetraene system is all-cis, the C3~C9 part of the lactone ring is a semi-acetal structure and contains a carbohydrate group connected by a glycosidic bond, that is, aminodideoxyannose.

Ionization constant: Natamycin is an amphoteric substance with pKa values of 4.6 and 8.35 and an isoelectric point of 6.5

Melting point: 280℃

Solubility: slightly soluble in water, insoluble in most organic solvents. Solubility in water at room temperature is 30~100mg/L. At a pH of less than 3 or more than 9, solubility increases, but the stability of Natamycin is reduced.

Natamycin is a natural antifungal compound produced by the fermentation of streptomyces. It belongs to the polyene macrolides that can comprehensively and effectively inhibit the growth of various molds and yeasts, as well as inhibit the production of mycotoxins. It can be widely used for food preservation and antifungal treatment. Natamycin has no antibacterial effect and therefore does not affect the natural maturation process of yogurt, cheese, raw ham and raw sausage.

What is the mechanism of action of Natamycin?

Natamycin relies on its lactone ring structure to interact with sterol compounds on the fungal cell membrane to form antibiotic steroidal compounds, thereby destroying the structure of the fungal cytoplasmic membrane. The hydrophilic part (polyol part) of the macrolide forms water pores on the membrane, thereby damaging the permeability of the cell membrane, which in turn leads to the excretion of amino acids, electrolytes and other substances in the bacteria and the bacteria die. If there is no sterol compound on the cell membrane of some microorganisms, Natamycin has no effect on it, so Natamycin only inhibits fungi and does not induce antibacterial activity against bacteria and viruses.

What are the benefits of Natamycin?

Natamycin has attracted a lot of attention as a microbial preservative due to its safe, natural and healthy properties. Natamycin has many advantages: 

• Natamycin prolongs the shelf life of food and prevents spoilage by yeasts and mold;

• Natamycin can reduce food recycling due to spoilage and reduce production costs;

• Natamycin can meet consumer demand for natural foods;

• Natamycin can not change the taste of food;

• Natamycin can be successfully used with low doses and high efficiency;

• Natamycin has a long-term antibacterial effect.

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