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Natamycin

Natamycin(mold and yeast inhibitor)Natamycin is a natural anti-fungal product which is produced by a pure culture of Streptomyces spp. following a strictly controlled fermentation process.Natamycin inhibits the growth of various moulds ,yeasts  and production of their toxins. It can greatly extend the shelf-life of cheese, baked food, meat and beverage products.Natamycin kills yeasts by specifically binding to ergosterol but without permeabilizing the plasma membrane. It inhibits vacuolar fusion through the specific interaction with ergosterol. Therefore, it is active against yeasts and moulds but not against bacteria, viruses and protozoa. Sterols are known to have an ordering effect on the membraneNatamycin is effective in low dosage and active in different pH(3_9).This antifungal produce is stable at 60 C° and can be used in alkalized ,acidic and neutral matrix.Natalac:50%Natamycin, 50%LactoseNatanacl:50%Natamycin ,50% Salt

Natalac  Natamycin is a naturally occurring anti fungal agent produced during fermentation by the bacterium “Streptomyces natalensis” and blended with lactose. It is used to effectively eliminate the risk of yeast and mould in dairy products.

Key benefits:Effective against yeast and moulds, Reduce fungal mycotoxin production, Extended shelf life, Has no effect on bacteria and starter culture in fermented process, No change in taste, odour, colour and flavor, Cost efficiency, Natural, friendly- labelling

Physical/chemical specifications: White to yellow crystalline powder.STORAGE CONDITIONS:store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20° C in original container and Shelf life is 24 months when stored according to recommendations. The product is certified by KOSHER, HALAL and ISO22000:2005.

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