Natamycin (pimaricin) is a polyene macrolide antibiotic produced by submerged aerobic fermentation of Streptomycesnatalensis and related species. Fermentation is conducted for several days, and the antibiotic is isolated either by broth extraction or by extraction of the mycelium. The activity of natamycin against yeasts and moulds, but not bacteria, makes it convenient for use in foods that undergo a ripening period after processing. Its low solubility in water and most organic solvents makes it suitable for the surface treatment of foods.
Its medical use is now confined to topical treatment of corneal fungal infections and the prevention of such infections in users of contact lens. Natamycin is used topically in veterinary medicine to treat mycotic infections, such as ringworm in cattle and horses. Previously, it was used topically against fungal infections of the skin and mucous membranes in humans.
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ITEM
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DESCRIPTION
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Product Name
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95% Natamycin
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Strain
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Streptomycesnatalensis
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Appearance
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White to creamy-white powder and odorless
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EU No.
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E235
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Molecular Formula
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C33H47NO13
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CAS
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7681-93-8
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Solubility
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Practically insoluble in water; slightly soluble in methanol; soluble in acetic acid and in dimethylformamide
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Stability
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pH 3-9 Natamycin is relatively stable
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Moisture
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8.0% Max.
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Assay(On dried basis)
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More than 95.0%
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Sulphated ash
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Not more than 0.5%
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Heavy Metals
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Not more than 10mg/Kg
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Specific rotation
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+250° - +295°
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Usage
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The additive may be applied in cheese, meat food as a preservative
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pH
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pH=5.5-7.5, 1% aqueous solution
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Total colony count
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Mesophillic aerobic not more than 100 CFU/g
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Coliforms
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25g Negative
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Listeria monocytogenes
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25g Negative
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Storage
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Natamycin is stable under room temperature. Sunlight, oxidant or heavy metal will hurt the activity of it. To be stored in dry, shady and cool place(below 20°C) with sealed packing
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Shelf life
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24 months
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