Natamycin

Natamycin (also known as pimaricin or pimaricin A) is a naturally occurring antifungal agent produced by the bacterium Streptomyces natalensis. It is used in the food industry as a preservative, particularly in dairy products, meats, and other foods. Natamycin has also been used in the medical field for the treatment of fungal infections, especially those affecting the eyes.

History

Natamycin was first discovered in 1955 by the pharmaceutical company Eli Lilly and Company. It was initially used as a topical treatment for skin and eye infections, but its use has since expanded to include food preservation and other applications.

Medical uses

Natamycin is primarily used in the treatment of fungal infections of the eye, such as keratitis and conjunctivitis. It works by inhibiting the growth of the fungus, preventing it from spreading and causing further damage to the eye.

Food industry uses

In the food industry, natamycin is used as a preservative to prevent the growth of molds and yeasts in dairy products, meats, and other foods. It is particularly effective in preventing the growth of molds in cheese, and is often applied to the surface of the cheese during the aging process.

Side effects

While generally considered safe for use, natamycin can cause some side effects, including irritation, redness, and swelling at the site of application. In rare cases, it can cause allergic reactions.

See also

• Antifungal medication
• Food preservation
• Eli Lilly and Company

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  Natamycin chemical structure

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  Natamycin ball-and-stick model