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Chemical Formula: C33H47NO13


(8E,14E,16E,18E,20E)-(1R,3S,5R,7R,12R,22R,24S,25R,26S)-22-(3-amino-3,6-dideoxy-225-D-mannopyranosyloxy)-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[,7]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid,
pimaricin, natacyn


Natamycin is a fungicide used to keep cheese from getting moldy. It works by making holes in the cell membranes of fungi, so their insides leak out. It is produced by Streptomyces natalensis bacteria.

It is applied to cut slices of cheese by dipping or spraying. In grated cheese, a dry mixture is used, usually with cellulose to prevent caking.

Some manufacturers use it in the wax coating on cheese rinds, instead of putting on the cheese itself.

natamycin: InChI=1/C33H47NO13/c1-18-10-8-6-4-3-5-7-9-11-21(45-32-30(39)28(34)29(38)19(2)44-32)15-25-27(31(40)41)22(36)17-33(42,47-25)16-20(35)14-24-23(46-24)12-13-26(37)43-18/h3-9,11-13,18-25,27-30,32,35-36,38-39,42H,10,14-17,34H2,1-2H3,(H,40,41)/b4-3+,7-5+,8-6-,11-9+,13-12+/t18-,19-,20+,21+,22+,23-,24-,25+,27-,28+,29-,30+,32?,33-/m1/s1/f/h40H

By Simon Quellen Field
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