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

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...used in small quantities, NATAMYCIN

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

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

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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.



yogurts, cheeses, probiotics


natamycin, nisin, lysozyme


animales, microbianos, quimosina.


animal, microbial chymosin.

World of Natamycin

Desarrollo y evaluacion de la natamicina para la conservacion del queso gorgonzola
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Development and evaluation of natamycin for preserving gorgonzola cheese

As is well-known, and as mentioned in previous articles, the conservation of food products depends largely on the quality of the product and the suitability of the container in which it is stored. That is why it is necessary to develop and evaluate the antimicrobial efficacy in the natamycin films that are normally applied to the surface of dairy products during their production process. The ultimate goal - for both cheeses and other dairy products - is consequently to optimise the production process, and increase the shelf life and food safety for the end consumer. Using Gorgonzola cheese as an example, films with different concentrations of natamycin have been produced and tested to evaluate their effectiveness against the Penicillium roqueforti bacteria on the surface of the cheese. As a general rule, films with a concentration of natamycin of between 2

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Determining natamycin in yoghurt beverages and cheese
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Determining natamycin in yoghurt beverages and cheese

A very original new method has recently been developed to rapidly determine the presence of natamycin in commercial samples of yoghurt beverages and cheese. A screen-printed carbon electrode has been produced, which is modified by a composition of multi-wall carbon nanotubes and nanoparticles. As a result, the electrode becomes a useful sensor that is able to determine the presence of natamycin under optimal conditions. The electrochemical behaviour of the electrode has a linear relationship between the natamycin concentration and anodic peaks, and excellent stability, sensitivity and good reproducibility in the determination. Furthermore, the routine analysis also has excellent recovery with no interference from coexisting substances. This new method is therefore an excellent solution for the rapid detection of this antifungal agent which is so beneficial for the prolonged preservation of foods such as cheese and liquid

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