N A T A M I C I N                          

                      da kvarenje sireva i kobasica postane prošlost

Legendairy-Foods-cheese

Konzervans u mlečnoj i mesnoj industriji

Natamicin se koristi decenijama u prehrambenij industriji i to kao biokonzervans u proizvodnji kobasica u mesnoj i polutvrdih i tvrdih sireva u mlečnoj industriji. Predosti njegove upotrebe kao zamena za klasične hemijske konzervanase su neutralan ukus i manja zavisnost od pH vrednosti. 

U svim slučajevima gde ste imali problem sa patogenim bakterijama, upotrebom Natamicina bićete prosto oduševljeni.
Može se primeniti stvaranjem vodene suspenzije i uranjanjem proizvoda u istu ili nanošenjem na površinu proizvoda pomoću spreja.

Kao aditiv zahranu ima E broj 235. Uspešno sprečava rast osmofilnih kvasaca i plesni u prehrambenim proizvodima.

Prirodni mehanizam dejstava Natamicina protiv plesni i kvasnih gljivica

Natamicin se vezuje za ergosterol, gradivni element u ćelijama kvasnih gljivica i  plesni. Ergosterol omogućava transport hranljivih sastojaka kroz memranu. Kada se natamicin veže za ergosterol, transport hranljivih sastojaka je blokiran zbog čega ćelija odumire. Bakterije ne sadrže ergosterol i stoga nisu podložne dejstvu. Natamicin je efikasan u ekstremno malim količinama (jedan na prema milion).

Otkriće Natamicina pre 65 godina

Natamicin se prirodno nalazi u zemljištu kao rezultat prirodne biološke bakterijske fermentacije. Pre 65 godina, tačnije 1954 god., Natamicin je otkriven u uzorku zemlje poreklom iz Natala, Južna Afrika i po tom mestu dobio ime. Naučnici su primetili da ovo antigljivično sredstvo blokira rast plesni i kvasni jednistvenim mehanizmom – sprečava im nutritivni unos.

Natamycin safely prevents harmful molds without interfering with bacterial fermentation

Molds can be divided into harmful or useful and friendly molds. Useful, friendly molds are needed to produce the great tasting blue cheeses such as brie and camembert. The same applies to yeasts. Useful yeasts are used in the production processes of beer, wine and bread.

However, on most foods the growth of yeasts and molds is not appreciated. Contamination of food products with harmful yeasts and molds may lead to food spoilage.

Some mold strains – that can also grow on cheese – can produce toxins when under stress. These are called mycotoxins and are dangerous for human health. Natamycin inhibits molds, including these toxin producing strains.

Because natamycin is not active against bacteria it will not interfere with bacterial fermentation processes such as those for cheese, fermented milk products, or sausages.

Natamycin is widely used to prevent food spoilage

Natamycin is commonly used in food products such as cheese and sausages to prevent the growth of molds and yeasts, and to naturally extend shelf life and reduce food waste. In some countries, depending on regulatory approvals, natamycin is also used in other products such as bread, cakes, beverages and yoghurt.

Natamycin is a natural preservative without safety risk

Natamycin is a natural preservative that has been tested extensively; the test levels in toxicity studies are well determined. In the quantities applied to food products, there is no safety risk. This has been evaluated and approved by main Expert Committees on Food Additives by JECFA and confirmed by EFSA and FDA.

Natamycin can be labeled as a natural mold inhibitor

How natamycin has to be labeled depends on legislation per area. In the EU it can be labelled as E235, or natamycin. In the US it will be labeled as natamycin. Often, natamycin is indicated on the packaging of food products as a natural mold inhibitor, and is suitable for the claim ‘free from artificial ingredients’. 

 

 

 

Cheese
In cheeses: (only surface treatment of hard, semi hard and semi soft cheese. It is applied by immersion in a solution containing 50 100 g / l of salt and 2 g / l of LAMIRCID D. The cheese is immersed in this suspension after bathing in brine or after pressing in blocks. Immersion time: seconds. Subsequent air drying. It is applied by spraying solution with 2 5 g / l of LAMIRCID D. The cheese thus treated must be covered with a Plastic or wax emulsion In sausages: (only surface treatment of dry cured sausages) By immersing the casing before filling, or the sausage immediately after filling, in a solution of 40 60 g / l of salt and 2 g / l of LAMIRCID D. Immersion time: 12 hours for
natural casing; 1 2 hours for protein fiber casing. By spraying, with a 2 5 g / l LAMIRCID D solution by spraying in the storage place.
In cheeses: (only surface treatment of hard, semi
hard and semi soft cheese). By immersion in a
solution of 10 15% of salt and 1 (g / L) of LAMIRCID P. The cheese is immersed in this suspension after
bathing in brine or after pressing into blocks. Immersion time of a few seconds; after this period it is air dried. By spraying a solution of 1 to 3 (g / L) of LAMIRCID P. The cheese thus treated must be covered with PVA or wax. In sausages: (only surface treatment of dry cured sausages). By immersing
the casing before stuffing, or the stuffing immediately after stuffing, in a solution of 4 6% salt and 1 (g/ L) of LAMIRCID P. Immersion time: 12 hours for a natural casing and 1 2 hours for fiber casing. By spraying, with a 1 to 3 (g / L) LAMIRCID® P solution, by spraying at the storage location.
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Antifungal activity at very low doses: 1 40 ppm. Its use allows to completely eliminate the superficial development of fungi and yeasts, and therefore
avoid the appearance of mycotoxins and organoleptic changes. It does not influence the flavor, smell or color of the product, since it does not
penetrate inside. It does not act against bacteria so it does not influence the fermentation and curing of the finished product.

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