Food engineers are constantly working to improve the production and conservation of food. With this in mind, a bachelor’s thesis has been presented which studied improvements in preserving a typical Colombian pastry, the sweet corn bun, using three different preservatives: natamycin, nisin and potassium sorbate.
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
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
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
Traditional microbiological counting methods and the visual assessment of deficiencies in the growth of antifungals such as natamycin have proven to be imprecise methods due to their limits in terms of opacity.
The type genus of the Streptomycetaceae family of which includes Streptomyces, the largest family of Actinobacteria, contains a long list of antibacterial, antiparasitic and antifungal agents such as natamycin – which is also known as Streptomyces natalensis or pimaricin.Read More
The type and concentration of the edible components are two of the main factors affecting the chemical, microbial, quality, sensory and preservation properties of coated cheese.Read More
Changes may take place in some dairy products related to their natamycin contents. These changes may be directly related to the refrigeration and temperature conditions, as well as their possible exposure to sunlight.
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.Read More
The manufacturing process for Kashar cheese consists of two separate stages: the production of curds, and the texturing of the ripe curd to soak it in hot water. The cheese can then be coated with casein and natamycin in order to prevent mould from forming.Read More