Natamycin

Improvement of Natamycin Production by Cholesterol Oxidase Overexpression in Streptomyces gilvosporeus.
J Microbiol Biotechnol. 2016
http://www.ncbi.nlm.nih.gov/pubmed/26502732
Natamycin is a widely used antifungal antibiotic.

Detection method optimization, content analysis and stability exploration of natamycin in wine.
Food Chem. 2016 Mar 1;194:928-37.
http://www.ncbi.nlm.nih.gov/pubmed/26471636
Surprisingly, natamycin was not detected in any the sampled retail commercial wines from the Chinese market. Natamycin is very unstable in wine because many process steps, including the malo-lactic fermentation, clarification and storage, could result in degradation of natamycin. Regarding the clarifying agents, bentonite exhibited the strongest effect on natamycin. During the storage period, natamycin is very sensitive to light.

A simple and fast method for the inspection of preservatives in cheeses and cream by liquid chromatography- electrospray tandem mass spectrometry.
Talanta. 2016 Jan 15;147:370-82.
http://www.ncbi.nlm.nih.gov/pubmed/26592621
In this work, a simplified extraction and short time of analysis method for the simultaneous determination of natamycin, nisin and sorbic acid in cheeses and cream by reverse phase liquid chromatography-electrospray-tandem mass spectrometry was developed. … Samples of the three most consumed types of cheese (fresh, pasta filata and ripened) in Brazil and cream (ultra high temperature and pasteurized, 20-30% fat content) were assessed. A surprising rate of non-compliance was observed, especially among ripened grated cheeses, since 80% of samples were above the maximum limit for sorbic acid with an average concentration of 2766.3±10.8mg kg(-1).

also:
http://www.slate.com/articles/life/food/2014/12/natamycin_safety_whole_foods_has_banned_it_but_what_does_the_science_say.html

 

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