The use of natamycin generally does not have a significant impact on the nutritional value of food, and the reasons are as follows: Stable in properties: Natamycin is a polyene macrolide antifungal agent with good sta...

The antibacterial effect of natamycin is affected by various factors, which are as follows: pH value: Natamycin has a better antibacterial effect in acidic and neutral environments. The optimal pH range is generally b...

Natamycin is a natural, broad-spectrum, highly effective and safe inhibitor of filamentous fungi such as yeasts and molds. It is often used as an additive in the following food processing: Cheese, processed cheese and...

Natamycin has a strong inhibitory effect on a variety of molds and yeasts. The following are some microorganisms that are relatively sensitive to natamycin: Molds: Such as the genus Aspergillus, the genus Penicillium,...

The antibacterial effect of natamycin will vary with temperature, generally showing the following patterns: ·At low temperatures, the antibacterial effect is stable but the action is slow: In a relatively low-tempera...

According to the National Food Safety Standard - Standard for the Use of Food Additives (GB 2760-2014), natamycin is allowed to be used in the following foods: Cheese, processed cheese and their analogues: The maximum...