Natamicyn

The fermentation of the Streptomyces natalensis bacteria produces this natural preservative, which can control the proliferation of molds and yeasts, prolonging the shelf life of treated products. Available in various formulations for the external treatment of food products subject to aging (cheese, cold cuts, etc.). Natamicyn can be used, where the local laws allow it, as an additive in soft drinks, soups, cooked meals, milk drinks, fresh cheese, etc.