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La natamycine en tant qu'agent conservateur utilisé pour les fromages et les saucisses.

Natamycin as an antimycotic preservative on cheese and fermented sausages.

Auteurs : DELVES-BROUGHTON J., THOMAS L. V., WILLIAMS G.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Natamycin as an antimycotic preservative on cheese and fermented sausages.
  • Identifiant de la fiche : 2006-1351
  • Langues : Anglais
  • Source : Food Aust. - vol. 58 - n. 1-2
  • Date d'édition : 01/2006

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