Natamycin Raw Material Price,changes at different temperatures

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-temperature environment (such as 4 - 10°C), the antibacterial effect of natamycin still exists. However, the molecular movement speed of natamycin slows down, and the frequency of contact and interaction with microorganisms decreases, so the antibacterial effect is relatively slow to exert. But low temperature is beneficial to its stability, enabling it to maintain its activity for a long time and continuously inhibit the growth of microorganisms. For example, in foods stored under refrigeration conditions, natamycin can effectively inhibit the growth of molds and yeasts and extend the shelf life of the foods.

·At room temperature, the antibacterial effect is good: Under room temperature conditions (20 - 25°C), the antibacterial effect of natamycin is relatively good. At this time, its molecules have appropriate mobility and can be adsorbed onto the surface of microbial cells relatively quickly. By binding to sterol substances on the cell membrane, it forms transmembrane channels, destroys the integrity of the cell membrane, and causes the leakage of substances inside the cell, thus achieving the purpose of antibacterial. At this temperature, natamycin can inhibit the growth and reproduction of a variety of molds and yeasts in a relatively short time, effectively preventing foods, drugs, etc. from being contaminated by microorganisms.

·At high temperatures, the antibacterial effect may decrease: When the temperature rises to a certain extent (such as exceeding 30°C), the antibacterial effect of natamycin may be affected. On the one hand, high temperature may cause changes in its structure, reducing its activity; on the other hand, the high-temperature environment is conducive to the growth and metabolism of microorganisms, and microorganisms may develop some adaptation mechanisms to resist the effect of natamycin. For example, in some foods processed at high temperatures, if natamycin is added and then subjected to high-temperature treatment, its antibacterial effect may be weakened. However, if the high-temperature treatment time is short, natamycin can still retain some of its activity and continue to exert its antibacterial effect during the subsequent storage process.

Different microorganisms have different sensitivities to natamycin, and the changes in its antibacterial effect at different temperatures will also vary. Moreover, in practical applications, it will also be affected by other factors such as pH value, humidity, and nutrients.