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What’s Natamycin ?

  • Author:Kathy
  • Source:www.oceanchinachem.com
  • Release on :2016-06-04


Natamycin----almost white or creamy yellow crystalline powder. Is a kind of odourless, tasteless, low dose and high safety food preservatives. Na (Natamycin), he was made by Mr He controlled Streptomyces fermentation a white to ivory odourless tasteless crystalline powder, usually with enol type structure. Its mechanism is combined with fungal ergosterol and other sterol groups, deter ergosterol biosynthesis, making the cell membrane distortion, eventually lead to leakage, cause cell death. In baked goods, he called the dough for surface treatment, significantly prolong the shelf life.

Hydrophilic part of the big ring fat (multi - glycol) in the hole is formed on the membrane, damage the cell membrane permeability, resulting in bacteria in amino acid, electrolyte materials such as seepage, bacteria death. When some does not exist on the microbial cell membrane, sterol compounds, he called on its effect, therefore, he only to fungi produce inhibition, no antimicrobial activity against bacteria and viruses .

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