A Report Analysing The Global Natamycin Research Market Is Published
A report analysing the international natamycin market was published in late 2018. The study primarily focused on the United States, the European Union, China, South-East Asia and Japan, and examined the growth experienced by the industry, its size, trends, participation, and opportunities over the last year. The same report also made a forecast for year 2023 – a timeframe of five years – about research.
The main objective of the research report on the natamycin market is to provide the latest data on the industry and future trends in it, enabling a more reliable identification of the products and end users driving growth in the revenues and returns in this sector.
The industry report lists the main competitors, and provides strategic perspectives for the industry, as well as an analysis of the key factors influencing the market.
Finally, it includes forecasts, analysis and discussion of the important trends in the industry, the size of the market, estimates of the market share and profiles of the main players in the industry, adopting an outlook covering the next five years (until 2023).
Development Of An Anti-Fungal Film As A Consequence Of Modifying The Polyethylene Surface With Natamycin
As we have mentioned in previous articles in this section on the world of natamycin, this antifungal agent is mainly used to coat the surface of cheeses and sausages in order to extend their shelf life, and as an active agent in packaging for this type of product. New studies on the latest coating techniques in which natamycin plays an important role are constantly being carried out. An inexpensive antifungal film for cheese packaging was recently developed using a custom coating process, which involved natamycin being directly sprayed on the surface of the heat-softened polyethylene film. Two spraying systems Two spray systems were examined, which were sprays composed of a solution of natamycin and ethanol, and another suspension of natamycin and n-heptane with the same concentration of natamycin. In order to select the right system, differences in the efficiency of…
Natamycin In Acid Sauces
The bacteria Zygosaccharomyces bailii normally grows during the production of acid sauces, which means that its shelf life is limited. That is why one of the objectives of numerous studies has been to test the efficacy of the bacteria responsible for the production of natamycin, which is a natural anti-fungal preservative, as we know.