|Product||Natamycin ELISA Kit|
Cheese, raw milk, fermented milk, etc
Raw milk: 2ng/mL
Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods. Potential advantages for the usage of natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It can be applied in a variety of ways: as an aqueous suspension (such as mixed into a brine) sprayed on the product or into which the product is dipped, or in powdered form (along with an anticaking agent such as cellulose) sprinkled on or mixed into the product (wikipedia).
This natamycin ELISA kit is an indirect competitive ELISA to determine natamycin concentration in milk, cheese, fermented milk, brine, etc. Detection time is 45min, the detection limit is 2ng/mL.