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Natamycin 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

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