What is the Natamycin?
What is the natamycin; in recent years, the tendency to use natural preservatives against unwanted microorganisms has been increasingly evident in the food. Some microorganisms are known to have antibacterial activity, or metabolic products they produce, are considered natural preservatives.
Natamycin is used as a preservative to prevent yeast, mold, and fungus from certain foods. The food additive is referred to as E235 code. Natamycin was first obtained from the strains of Streptomyces Natelensis culture isolated from soil samples near the Natal province of South Africa. It is a natural polyphenol macrolide antibiotic discovered in 1955. Natamycin, a polyphenol oxidase, is an antifungal that binds ergosterol and other sterols in the mold cell membrane.
Natamycin binds to sterols and causes inhibition of erosion and ergosterol synthesis resulting in leakage in the mold cell membrane.
The dried natamycin isolated in the fermentation medium is white cream colored, odorless and tasteless. Commercial preparations of natamycin include 50% Natamycin with lactose under the names Delvocid, Delvopos, Delvocoat, and Netomax. Natamycin showed inhibition effect on almost all yeasts and molds and had no effect on bacteria, viruses, and protozoa. Bacteria did not show any effect during fermentation or maturation. Most yeasts are inhibited at a concentration of 0.5-6 ppm and some yeasts can be inhibited at 10-25 ppm. The optimal inhibition is assumed to be 1-5 ppm. Compared to other antibacterial agents such as sorbitol, sorbic acid requires the application of 550ppm, even 1-10 ppm of natamycin is effective in preventing yeast and mold.
In a study of natamycin-related mice, L50 (mean lethal dose) of oral natamycin was determined to be 1.5 gr/kg body weight.
There was no effect of 45 mg/kg body weight in 90 days test at 0.05% dosages. No adverse effects were observed in rats fed 0.2% at 2 years. A decrease in weight gain was observed in dogs fed natamycin containing 0.05%. However, it was concluded that they did not have any toxic effects on the foods containing 0.025%.
In a study on gorgonzola cheeses, Natamycin tried to improve and evaluate the antibacterial activity of added films. It is aimed to increase shelf life and reliability of food. Satisfactory results were obtained for the inhibition of fungi when working with 2% and 4% films. Studies on natamycin cheese have shown that adding 1mg / dm2 natamycin is suitable for antibacterial effect and increases the shelf life of hard cheeses. It is known that meat and meat products are at the beginning of foodborne illnesses. In a survey of dogs, the effects of natamycin and nisin on rootstocks and the use of these natural antibiotics in rootstocks were investigated.
As a result of the research, the color, smell, taste, and flavor were generally the same. And, as a result, these antibacterials have been observed to increase the acceptable consumption period. In another study done, yogurt was kneaded with yogurt at different pH values, with or without the addition of raw supernatant.
During the storage period of +4 degrees and 5 days, the effect of natamycin addition on the shelf life of different acidities and storage time of bag yogurt was investigated. The effect of natamycin addition on the number of yeasts and molds of bag yogurt was found to be significant, while the effect on chemical, physical and sensory properties were not significant.
Natamycin added yeast and yeast did not encounter yeast and mold when the number of yeast and storage during the number has increased.
It was observed that samples containing natamycin, samples containing coliform bacteria, and samples showing yeast growth were locally produced yogurts. According to these results, it has been observed that local yogurt producers do not have adequate, appropriate conditions. However, they continue to practice this practice, which is also due to lack of inspection and analysis of the Ministry of Food, Agriculture and Animal Health related to the use of natamycin in yogurts.
Belgium, Netherlands, Poland, Portugal, Croatia, Czech Republic, Spain, Hungary, Italy, United Kingdom, Latvia, Greece, Germany, France, Switzerland, Sweden, Finland, Estonia, Slovenia, Danirmaka, Norway, Argentina, Brazil,
Also in Turkey, just like cheese and processed meat surface natamycin use the check while Lithuania, Bulgaria, Chile, Cyprus, Venezuela, Ukraine, Iceland, India, Colombia, Paraguay and Uruguay only cheese surface, America just grated cheese surface, China cheeses, processed meats South Africa allows the use of natamycin on the surface of cheese, processed meat, fruit juice, wine, fish products, yoghurt, canned food, cottage cheese, and some baked goods and fruit juices.