Biopolymers – the macromolecules found in living things – have traditionally been mixed with other natural products such as natamycin to create a protective layer that prevents the growth of fungi.
And as is well known, the deterioration of products – especially dairy products – during the storage process can become a problem not only of safety, but also of quality.
As an example, the surface of Kashar cream cheese may become contaminated by Aspergillus niger, during a storage process lasting 30 days at a temperature of 10 °C.
To prevent the growth of this fungus, the cheese is wrapped in a methylcellulose film with an amount of pimaricin that ranges between 5 to 20 mg per 10 grams of cheese. The result is a reduction in Aspergillus niger spores and its elimination from the surface of the cheese.
This means that using films with methylcellulose biopolymers and natamycin is an effective way to control the growth of Aspergillus niger in this type of product.