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Recommended dose of natamycin

As a general rule, the recommended dose of natamycin is 10 g per 100 l.

It can be applied on the surface of cheeses or sausages by dipping the product in an aqueous solution of natamycin, or by spraying the aqueous solution around the product. The most common concentration varies between 1,000 and 2,000 ppm, although some applications may require lower concentrations.

Concentrations:

ppm 50 1.000 1.250 1.500 2.000 2.500 4.000

% natamycin 0.010 0.20 0.25 0.30 0.40 0.50 0.80

g natamycin per l of water 0.100 2.00 2.50 3.00 4.00 5.00 8.00

YEASTS G/ML

Brettanomyces bruxellenesis 1.5

Candida albicans 1.5-2.00

Candida guilliermondii 3.00

Candida vini 1.00

Hansenuia polymorpha 1.00

Kloeckera apiculata 3.00

Saccharomyces bailii 1.00

Saccharomyces bayanus 1.00

Saccharomyces cerevisiae 8021 2.50

Saccharomyces cerevisiae var ellipsoideus 2.50

Saccharomyces exiguus 2.50

Saccharomyces ludwigii 0339 2.50

Saccharomyces rouxii 0562 5.00

Saccharomyces sake 0305 5.00

Torulopsis candida 2.00

Torulopsis lactis var condensi 3.00

FUNGI G/ML

Aspergillus chevalieri 4298 0.63


Aspergillus clavatus 0.10-0.20


Aspergillus flavus CBS3005 6.00


Aspergillus flavus BB67 4.50


Aspergillus flavus (Madagascar) 5.00


Aspergillus flavus (Port Lamy) 5.00


Aspergillus nidulans 1.00


Aspergillus niger 1.00


Aspergillus ochraceus 4069 2.50


Aspergillus oryzae 10.00


Botrytis cinerea 1.00-2-00


Fusarium spp 10.00


Gloeosporium album 2.50


Mucor mucedo 1.20-5.00


Penicillium chrysogenum 0.60-1.00


Penicillium digitatum 2.50


Penicillium expansum 5.00


Penicillium islandicum 1.10


Penicillium notatum 4640 5.00


Penicillium roqueforti var.punctatum 10.00


Rhizopus oryzae 4758 10.00