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Natamycin in acid sauces

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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.

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Natamycin production from agroindustrial waste in solid fermentation

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Today, submerged fermentation – the main fermentation method in the production of citric acid, glycerol or lactic acid, among other products – is the only method for producing natamycin. However, according to the results of a recent study by various authors, entitled ‘Bioresource Technology’, natamycin production through solid-state fermentation has been achieved; or in other words, by the culture of microorganisms in solid or semi-solid media and with no water. Read More

Development and evaluation of natamycin for preserving gorgonzola cheese

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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 Read More

Determining natamycin in yoghurt beverages and cheese

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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 Read More