Go to Top

NATAMYCIN

... is a fungicide that prevents yeasts and moulds from appearing in foods.

Read more

...used in small quantities, NATAMYCIN

... is extremely effective and protects cheese and meat products that may deteriorate due to moulds, yeasts and other fungi.

Read more

NATAMYCIN ...

is both economical and effective, and does not alter the food's natural maturing process.

Read more

VGP – Welcome to world Natamycin

VGP, world leader in the field of Pimaricin and Natamycin

VGP, was created in 1988 in Vic, and since its inception we are dedicated to both the manufacturing and the supply and export of raw materials, ingredients and additives to major food industries worldwide.

Applications

STARTERS

yogurts, cheeses, probiotics

PRESERVATIVE

natamycin, nisin, lysozyme

RENNETS

animales, microbianos, quimosina.

ENZYMES

animal, microbial chymosin.

World of Natamycin

vgp-lacteos-natamicina
link icon

Resistance of the most common fungi in dairy products to Natamycin

In addition to making consumers unhappy, food products contaminated by fungi, restrict export opportunities  and lead to economic losses for the food industry. That is why research for improving food preservation is so important for the additives sector, including Natamycin. One of the most extensively researched areas in additives to dairy products (cream, yoghurt, cheese) is adjustments to the minimum inhibitory concentration. This is the minimum dose that needs to be applied to food to prevent the product from spoiling due to moulds and/or yeasts. Studies of these doses have now shown that moulds and yeasts have developed some degree of resistance to additives, which means the doses permitted by official bodies need to be adjusted. One of the most recent studies (2016), by a French group, focused on identifying the most popular contaminating mould and yeast species in the dairy

Read More
vgp-cultivo-con-natamicina
link icon

Natamycin used in official analyses to ensure food safety

Despite the care and great responsibility exercised by the food industry in order to offer the highest quality and minimum risk for consumers, the risks of food infection occasionally become apparent, and food alerts are publicised in the media. There was a very serious food crisis in Spain this summer, which was theoretically local in scope, and it did not become national due to thorough inspections being conducted in industries other than those related to the focus where it was first detected. Fortunately, research and the chemical and pharmaceutical industry are providing the food industry and health authorities with the most easy to use, accurate and cost-effective analysis methods for identifying microorganisms which are harmful to human health. Culture media enable pathogenic microorganisms to be identified and distinguished quickly and reliably by the absence or presence of colonies. Natamycin is

Read More
queso-con-hongos-natamicina
link icon

What do molds like so much about cheese: the growth of molds during the preparation and use of cheese

The environmental conditions during the production and ripening of cheese make it an excellent substrate for the growth of molds. Molds are a kind of fungus. Their most interesting characteristic is their ability to adapt to even more extreme pH conditions than bacteria can. Molds can be both beneficial and detrimental to the shelf life of cheeses. The most common genera of fungi in cheese are Aspergillus, Cladosporium, Geotrichum, Mucor and the most well-known is Penicillium (P.) Penicillium is the most important genus of fungi found in ripened cheeses. Each genus of molds listed above contains species that are involved in the ripening of various cheeses, and give them their characteristics in terms of texture, colour, smell and taste. This applies to P. Camemberti and P. Roqueforti, for example.These molds grow on the surface of these varieties of cheeses (Camembert

Read More