Natamycin

Natamycin, also known as piomicin or amycin, was first isolated from Streptomyces natalensis in 1955, and its activity is much better than that of sorbic acid. In June 1982, the US FDA officially approved natamycin as a food preservative and classified it as GRAS products. Natamycin is a highly effective inhibitor of mold, yeast and fungi, which is used to inhibit mold, yeast and fungi in food. Natamycin is very safe and reliable for human body, and does not affect product flavor. It is widely used in cheese, meat products, pastries, juice and other foods in the world. The product is purified from Streptomycesnatalensis by deep fermentation and multi-step extraction process. The preparation is made by mixing 50% natamycin and 50% lactose.