ShareNatamycin as an antimycotic preservative on cheese and fermented sausages.
Author(s) : DELVES-BROUGHTON J., THOMAS L. V., WILLIAMS G.
Type of article: Article
Summary
Natamycin (formerly sometimes known as pimaricin) is a polyene macrolide antimycotic produced by Streptomyces natalensis and several other streptomyces species. It exists antimicrobial activity against yeasts and moulds but not bacteria, leading to commercial use as a preservative in foods such as cheese and sausages. Natamycin prevents mould growth but does not affect fermentation or ripening of the food.
Details
- Original title: Natamycin as an antimycotic preservative on cheese and fermented sausages.
- Record ID : 2006-1351
- Languages: English
- Source: Food Aust. - vol. 58 - n. 1-2
- Publication date: 2006/01
Links
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Indexing
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Themes:
Freezing of foodstuffs;
Milk and dairy products - Keywords: Protection; Food; Mould; Microbiology; Bacteria; Sausage; Cheese
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