Natamycin, also known as pimaricin, is a naturally derived antifungal compound produced by the aerobic fermentation of Streptomyces natalensis. It belongs to the polyene macrolide class of antimicrobials and works by binding specifically to ergosterol in fungal cell membranes. This disrupts membrane integrity and prevents fungal growth. Natamycin has no effect on bacteria. This makes it ideal for applications where beneficial bacterial cultures must remain active.
The compound is effective at very low concentrations, typically 1-20 ppm on food surfaces. It is widely used in the dairy and meat industries as a surface treatment to prevent mold contamination during storage and ripening. Natamycin is approved for food use in over 40 countries and is recognized as a safe and effective natural preservative by international food safety authorities.
