Product Details
Pimaricin, also known as natamycin (INN), is a natural antifungal compound produced through the fermentation of Streptomyces natalensis. It is classified as a macrolide polyene antifungal and is widely recognized for its use in treating fungal keratitis and other fungal infections. It demonstrates strong activity against various fungi, including Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. In food applications, pimaricin is commonly used as a natural preservative to help control fungal contamination and extend product stability. Its antifungal effect is mainly achieved by binding to ergosterol in fungal cell membranes, interfering with membrane and vacuole fusion processes that depend on ergosterol. It can also disrupt membrane transport proteins, reducing the transport of amino acids and glucose and thereby inhibiting fungal growth.
| Product Name: | Natamycin |
| Synonyms: | NataMycin, A 5283, Delvolan, Delvocid, Myprozine, Natacyn, Natafucin, PiMafucin, PiMafugin, A5263, CL 12625, E235;Natamycin(FermentionProcess);(1R*,3S*,5R*,7R*,8E,12R*,14E,16E,18E,20E,22R*,24S*,25R*,26S*)]-22-[(3-Amino-3,6-dideoxy-β-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-6,11,28-trioxatricyclo[22.3.1.05,7]octacosa-8,14,16,18,20-pentaene-25- carboxylic acid;NATAMYCIN;PIMAFUCIN;PIMARICIN;PIMARICIN, STREPTOMYCES CHATTANOOGENSIS;antibiotica-5283 |
| CAS: | 7681-93-8 |
| MF: | C33H47NO13 |
| MW: | 665.73 |
| EINECS: | 231-683-5 |
| Product Categories: | Food additives;Food & Feed ADDITIVES;Antifungal (Topical);Intermediates & Fine Chemicals;Pharmaceuticals;ERGOSTAT;antibiotic;raw materials;Food additive;7681-93-8 |
| Mol File: | 7681-93-8.mol |
Natamycin Chemical Properties
| Melting point | 2000C (dec) |
| Alpha | D20 +278° (c = 1 in CH3COOH) |
| Boiling point | 952℃ |
| Density | 1.0 g/mL at 20 °C(lit.) |
| Bulk density | 200kg/m3 |
| Refractive index | 1.5960 (estimate) |
| Fp | >110°(230°F) |
| Storage temp | Keep in dark place,Inert atmosphere,2-8°C |
| Solubility | Soluble in DMSO |
| Form | Aqueous suspension |
| Pka | PKa 4.6(50% aq. MeOEtOH) (Uncertain);8.35 (Uncertain) |
| Color | Cream colored |
| Water Solubility | 0.41g/L(21 ºC) |
| Sensitive | Light Sensitive |
| Merck | 13,6453 |
| BRN | 1614878 |
| Stability | Light sensitive |
| InChIKey | NCXMLFZGDNKEPB-FFPOYIOWSA-N |
| LogP | 0.880 (est) |
| EPA Substance Registry System | 6,11,28-Trioxatricyclo[22.3.1.05,7]octacosa-8,14,16,18,20-pentaene-25-carboxylic acid, 22-[(3-amino-3,6-dideoxy-.beta.-D-mannopyranosyl)oxy]-1,3,26-trihydroxy-12-methyl-10-oxo-, (1R,3S,5R,7R,8E,12R,14E,16E,18E,20E,22R,24S,25R,26S)- (7681-93-8) |
Product Application
Pimaricin is used as a preservative coating on the surface of Italian cheeses to inhibit mold and yeast growth. It is tasteless, odorless, colorless, and does not penetrate into the cheese. Highly effective against nearly all molds and yeasts, it leaves bacteria unaffected, ensuring the natural ripening and flavor development of the cheese. Application methods include dipping, spraying, or incorporation into cheese coatings, with usage levels typically ranging from 300 to 2,000 ppm.
