Imported High-quality Natamycin,in food products

The antibacterial effect of natamycin in foods is affected by various factors, which are as follows:

I. Food Components

Fat: When the fat content in foods is high, it may adsorb natamycin, reducing its concentration in the aqueous phase and affecting the antibacterial effect. For example, in dairy products with a high fat content, the dosage of natamycin needs to be appropriately increased to achieve an ideal antibacterial effect.

Protein: Proteins can bind to natamycin, reducing its activity. In protein-rich foods such as meats and bean products, the influence of proteins on natamycin should be considered, and the usage amount should be adjusted reasonably.

Carbohydrates: Certain carbohydrates may affect the metabolism of microorganisms, thereby indirectly influencing the antibacterial effect of natamycin. For instance, a high concentration of glucose may promote the growth of some microorganisms, thus weakening its antibacterial effect.

pH Value: Natamycin has good stability and high antibacterial activity in acidic and neutral environments. Generally speaking, when the pH value of foods is between 4 and 8, it can exert a good antibacterial effect. When the pH value is too high or too low, it may cause a change in the structure of natamycin, reducing its antibacterial ability. For example, it can effectively inhibit the growth of molds and yeasts in highly acidic foods such as pickled vegetables; while in alkaline foods, its antibacterial effect may be greatly reduced.

Temperature: Temperature has a significant impact on the antibacterial effect of natamycin. Within a certain temperature range, as the temperature increases, its solubility increases, and the molecular movement accelerates, making it easier to come into contact with microorganisms and exert its effect, thus enhancing the antibacterial effect. However, excessively high temperatures will damage the structure of natamycin, leading to the loss of its activity. For example, in foods stored at low temperatures, its antibacterial action is relatively slow but can remain stable for a long time; while in foods processed at high temperatures, such as fried foods, natamycin may be partially inactivated due to high temperatures, and it is necessary to add it promptly after processing and control the usage amount.

II. Microorganism Types

Molds: Natamycin has a strong inhibitory effect on molds, and different types of molds have different sensitivities to it. For example, common molds such as Aspergillus and Penicillium are relatively sensitive to natamycin, and the appropriate use of natamycin in foods can effectively inhibit their growth.

Yeasts: Natamycin also has a good inhibitory effect on yeasts, but different yeast strains have different tolerances to natamycin. Some fermentative yeasts such as Saccharomyces cerevisiae will have their growth and fermentation processes significantly inhibited under the action of a certain concentration of natamycin.

Bacteria: The inhibitory effect of natamycin on bacteria is relatively weak. It is generally mainly used to inhibit molds and yeasts in foods to prevent them from causing food spoilage. However, for some Gram-positive bacteria, such as Staphylococcus aureus, a certain inhibitory effect can also be achieved under the action of a relatively high concentration of natamycin.

III. Usage Methods

Addition Amount: The antibacterial effect of natamycin is closely related to the addition amount. Within a certain range, as the addition amount increases, the antibacterial effect is enhanced. However, excessive use will not only increase the cost but also affect the flavor and quality of foods. For example, in the production of cheese, adding 0.05% - 0.2% of natamycin can effectively inhibit the growth of molds and yeasts.

Addition Method: The addition method of natamycin also affects its antibacterial effect. Uniformly dispersing it in foods or treating the surface of foods by spraying, soaking, etc., can enable natamycin to fully contact microorganisms and exert a better antibacterial effect. For example, spraying a natamycin suspension on the surface of pastries can effectively prevent the growth of molds on the pastry surface.