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

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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 Read More

Natamycin can improve the quality of forest fruits during storage

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Research into the application of natamycin in the food industry is constant, and there are examples of the breakthroughs that occur every day all over the world. For example, a research team in China recently investigated the effect of treatment with natamycin on the quality of forest fruits (mulberries) in storage at 8° C and at 90% relative humidity. The results of this study, published in the Journal of Food Read More

Applications of natamycin in the bakery sector in America

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While the application of natamycin in Europe is limited to cheese and dried sausages, it is widely used in America, e.g. in the bakery sector in the United States, Argentina and Mexico. Like cheese and cold cuts, bread is a product that is consumed over several days, on successive occasions, and kept at room temperature. The storage of bread before consumption is a sensitive period in terms of contamination. Sandwich Read More

Natamycin and other additives in cheese and sausage rind

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Consumers do not like their food to be spoiled, which is why producers try to conserve it as well as possible, until it is finally consumed. The most delicate part of the process occurs when the food – and this applies particularly to raw food – is not completely consumed at once, i.e. when it is consumed in small doses over several days. The conditions under which it is kept Read More

Regulation of natamycin and other additives

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The growing consumer demand for products that offer greater guarantees of conservation drives the food industry to innovate in the durability of the marketed products. This is the case of natamycin and its application to prevent the appearance of the dreaded mould in food. Natamycin is commonly used in many countries Food additive safety is monitored by global organisations, such as the World Health Organisation (WHO) and the United Nations Read More

Mechanical and barrier properties in natamycin films for food packaging

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An alternative method for producing food which does not contain preservatives, but which meets the same food safety standards, may be to incorporate antimicrobial agents such as natamycin in the packaging materials. Current demands by consumers will undoubtedly determine the future of food packaging: first, because of the demand for minimally processed foods without preservatives, and second, due to the demand for environmentally friendly packaging materials. To that end, biodegradable Read More

A report analysing the global natamycin research market is published

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A report analysing the international natamycin market was published in late 2018. The study primarily focused on the United States, the European Union, China, South-East Asia and Japan, and examined the growth experienced by the industry, its size, trends, participation, and opportunities over the last year. The same report also made a forecast for year 2023 – a timeframe of five years – about research. The main objective of the Read More

Development of an anti-fungal film as a consequence of modifying the polyethylene surface with natamycin

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As we have mentioned in previous articles in this section on the world of natamycin, this antifungal agent is mainly used to coat the surface of cheeses and sausages in order to extend their shelf life, and as an active agent in packaging for this type of product. New studies on the latest coating techniques in which natamycin plays an important role are constantly being carried out. An inexpensive antifungal Read More

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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