Natamycin Supplier Quotation, antibacterial effect

The antibacterial effect of natamycin is influenced by various factors, which are specifically as follows:

Temperature: Within a certain temperature range, as the temperature rises, the antibacterial effect of natamycin may be enhanced. This is because a higher temperature increases the fluidity of the microbial cell membrane, facilitating its entry into the cell to exert its function. However, if the temperature is too high, the structure of natamycin will be damaged, reducing or even causing the loss of its antibacterial activity. Generally speaking, natamycin can exert its antibacterial effect well at around 25 - 30°C.

pH Value: Natamycin has better antibacterial activity in acidic and neutral environments, while its antibacterial effect will decrease in an alkaline environment. This is because its molecular structure changes under different pH values, and acidic and neutral conditions are more conducive to its binding with the microbial cell membrane, thereby exerting its antibacterial effect. For example, in an environment with a pH value of 4 - 6, natamycin has a good inhibitory effect on most molds and yeasts.

Action Time: As the action time prolongs, natamycin comes into full contact with the microorganisms, enabling it to more effectively inhibit the growth and reproduction of microorganisms, and the antibacterial effect will be enhanced. However, after the action time reaches a certain extent, the improvement of the antibacterial effect will gradually level off.

Types of Microorganisms: Different types of microorganisms have different sensitivities to natamycin. Generally, it has a better inhibitory effect on molds and yeasts, and a relatively weaker inhibitory effect on bacteria. For example, it has a strong inhibitory effect on molds such as Penicillium and Aspergillus, as well as yeasts such as Saccharomyces cerevisiae, while its inhibitory effect on Gram-negative bacteria is relatively poor.

Usage Concentration: Within a certain range, the higher the concentration of natamycin, the stronger the antibacterial effect. A high concentration of natamycin can bind more fully with the microbial cell membrane, interfering with its normal physiological functions, thus achieving a better antibacterial effect. However, when the concentration exceeds a certain limit, the improvement of the antibacterial effect may not be obvious, and it will increase the cost.

Food Components: Some components in food may affect the antibacterial effect of natamycin. For example, macromolecular substances such as proteins and fats may bind with natamycin, reducing its free concentration and thus affecting its antibacterial activity. On the other hand, some acidic substances or antioxidants may have a synergistic effect with it, enhancing its antibacterial effect.