NATAMAX®, the natural antifungal solution

Natamycin, the active ingredient in Natamax®, was first discovered in 1955 in a soil sample in the Natal province of South Africa. Isolated from a cultural filtrate of the actinomycete bacterium Streptomyces natalensis, it was first called pimaricin after the nearby town of Pietermaritzburg. Today Natamax® is the trade name for Danisco’s natural food antimicrobial natamycin, manufactured at our production unit in Grindsted, Denmark.

The potential of natamycin as a feed and food preservative was quickly recognised and, after an extensive toxicological review, it was approved in 1976. No cross-resistance related to antibiotic therapeutics is apparent. The molecule has low water solubility and is easily degradable through oxidation.

Natamycin’s strong anti-mycotic effect has been demonstrated in a wide range of food products susceptible to yeast and mould growth over a wide range of pH and heat treatment.

The effect of natamycin was first demonstrated in soft fruits such as strawberries and raspberries.

Good manufacturing practices are a pre-requisite for the use of Natamax® Natural Antimicrobial. Food labelling legislation varies between countries. Always be sure to check the current legal situation with the appropriate local authorities, or contact Danisco.



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