Natamycin Import Price,Bacteriostatic Effect

The natamycin lactose preparation has a good antibacterial effect in food processing, and the specific introduction is as follows:

I. Inhibitory Effect on Molds

The natamycin lactose preparation has a significant inhibitory effect on various molds. For example, in baked foods such as bread and cakes, molds are prone to grow and reproduce during storage, leading to food spoilage. It can combine with the sterols on the mold cell membrane to form transmembrane channels, destroy the integrity of the cell membrane, and cause the leakage of intracellular substances, thereby inhibiting the growth of molds and extending the shelf life of baked foods. In some experiments, for the bread added with an appropriate amount of natamycin lactose preparation, under the same storage conditions, the appearance of mold spots is delayed by 3 to 5 days compared with the bread without addition.

In fruits and their products, such as fresh fruits like grapes and strawberries, they are also vulnerable to the contamination of molds such as Penicillium and Aspergillus during storage and processing. The natamycin lactose preparation can effectively inhibit these molds, maintain the freshness and quality of fruits, and reduce the rotting losses caused by mold infections. For products such as fruit juices and jams, it can also prevent the deterioration caused by molds and maintain the flavor and stability of the products.

II. Inhibitory Effect on Yeasts

In fermented foods such as yogurt and pickles, although specific beneficial bacteria are required for the fermentation process, it is also necessary to prevent the excessive growth of miscellaneous bacteria, especially yeasts. The natamycin lactose preparation can selectively inhibit yeasts while having little impact on the growth of beneficial bacteria such as lactic acid bacteria. Adding an appropriate amount of it in yogurt production can inhibit the possible contamination of yeasts, ensure the normal fermentation and quality of yogurt, and prevent problems such as bloating and flavor change of yogurt.

During the wine brewing process, the natamycin lactose preparation can control the growth of wild yeasts during fermentation, ensure the normal progress of fermentation, and improve the quality and stability of wine. For example, in the brewing of wine, it can inhibit the yeasts that may cause the deterioration of the wine, making the flavor of the wine more pure and extending the shelf life of the wine.

III. Inhibitory Effect on Other Fungi

In dairy products such as cheese and cream, the natamycin lactose preparation can effectively inhibit the growth of fungi such as Geotrichum candidum. These fungi will form plaques on the surface of dairy products, affecting the appearance and taste of dairy products. It forms a protective film on the surface of dairy products to prevent the growth and reproduction of fungi and maintain the quality and taste of dairy products.

In the processing of some starchy foods such as vermicelli and cellophane noodles, the natamycin lactose preparation can also inhibit the possible contamination of fungi, prevent them from becoming moldy and deteriorating during storage, and extend the shelf life of the products.