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KMID : 1007520210300121481
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Food Science and Biotechnology
2021 Volume.30 No. 12 p.1481 ~ p.1496
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Natamycin: a natural preservative for food applications-a review
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Meena Mahima
Prajapati Priyanka
Ravichandran Chandrakala
Sehrawat Rachna
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Abstract
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Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis. It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc. Additionally, it has been used as a bio preservative and is listed as generally recognized as a safe ingredient for various food applications. In this review, natamycin properties, production methods, toxicity, and application as a natural preservative in different foods are emphasized. This review also focuses on optimal condition and process control required in natamycin production. The mode of action and inhibitory effect of natamycin on yeast and molds inhibition and its formulation and dosage to preserve various food products, coating, and hurdle applications are summarized. Understanding the scientific factors in natamycin's production process, its toxicity, and its efficiency as a preservative will open its practical application in various food products.
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KEYWORD
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Natamycin, Mode of action, Production, Toxicity, Food applications
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