Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage

Abstract

Two antifungal agents, pimaricin and mycostatin, added to Cottage cheese through the wash water at concentrations of 20, 50, or 100 mug/ml of wash water or added through the cheese dressing at 1, 2, or 5 mug/g retarded the growth of Aspergillus niger and Saccharomyces cerevisiae and improved the shelf-life of the cheese. In general, cheese with highest concentration of antifungal agent and stored at lowest temperature had best keeping quality. Pimaricin was slightly more effective than mycostatin in inhibiting fungi; inhibition was greater if the antifungal agents were added to the cheese dressing and the cheese was stored at low temperature; and A. niger was more sensitive to the inhibitors than S. Cerevisiae.

Methods to extend the shelf‐life of cottage cheese – a review

“…In both cases, at a higher storage temperature (10 and 15.6 °C), these antifungals also improved the shelf‐life of cottage cheese, but the extent of improvement at these temperatures was not as much as that at 4.4 °C (Nilson et al . ). Because of the low solubility of natamycin in most solvents, it presents mainly in the form of crystals on the product surface; the dissolved parts of natamycin hardly penetrate into the bulk of the product.…”

Quantifying the Levels of the Mutagenic, Carcinogenic Hydroxylated Aflatoxins (AFM1 and AFM2) in Artisanal Oaxaca-Type Cheeses from the City of Veracruz, Mexico

“…Cold temperatures (5 to 7°C) prevent fungal growth and mycotoxin production [15]. Other chemicals such as pimaricin (also known as natamycin) -which is produced by the actinobacterium Streptomyces natalensis -delay fungal growth and are used as preservatives to control mycotoxin production [15,38].…”

Filamentous Fungi and Mycotoxins in Cheese: A Review

“…Chemical preservatives can be used to control mycotoxins (Sengun and others ). For instance, pimaricin (= natamycin, E code = E235, produced by the actinobacterium Streptomyces natalensis ) was shown to delay fungal growth and as a consequence to avoid mycotoxins (Kiermeier and Zierer ; Nilson and others ). Its direct effect on production of mycotoxins in cheese remains poorly documented.…”