TITLE: Production of antifungal for cheese (Pimaricin)

Type of profile: Technology Offer

Abstract: Pimaricin (natamycin) is the only antifungal agent authorized by either the European Union or the FDA for use in cheese and fresh or cured meet products to protect them against deterioration by molds.

INBIOTEC has developed Streptomyces natalensis strains that are pimaricin overproducers and also the fermentation technology for the production and downstream recovery of this antifungal. INBIOTEC offers to transfer this technology for commercial exploitation

Detailed description: Pimaricin represents a prototype molecule of glycosylated polyene macrolides important for antifungal therapy and promising for antiviral activity, stimulation of the immune response, and action in synergy with other antifungal drugs or antitumor compounds. It is produced by Streptomyces natalensis and widely utilized in the food industry in order to prevent mold contamination of cheese and other non-sterile foods (i.e. cured meats, sausages, etc.). In fact, given its extremely low toxicity to mammalian cells it has been used for a decade as a food preservative authorized either by the European Union (additive E235) or the USA Food and Drug Administration (FDA) for preserving foods from mold contamination and possible inherent risks of mycotoxin poisoning.

Several pimaricin overproducing strains of Streptomyces natalensis have been obtained as a result of a strain improvement program (classical mutation and selection). The technology to produce the antifungal pimaricin by submerged culture of Streptomyces natalensis overproducing strains has also been developed. The technology transfer includes overproducing strains and the know-how of the fermentation process.

Innovative aspects. The Streptomyces natalensis strains have been altered to produce very high quantities of pimaricin.

Main advantages. The main advantage of the process is the high pimaricin yield obtained.

Pimaricin is the only antifungal agent allowed for its use as a food preservative.

Pimaricin has been classified as a GRAS (Generally Regarded as Safe) product by the USA FDA (Food and Drug Administration)

Pimaricin is the European additive E235.

Current state of development of the technology. Available for demonstration

Intellectual Property Rights. Secret know-how

Keywords selection:  Food technology, Food Microbiology/Toxicology/Quality Control, Food Additives/Ingredients, Food – Agro Industry

Comments about market applications. Pimaricin is used as an antifungal agent to protect cheese against mold contamination. Its low solubility makes it suitable for use as a surface treatment of hard cheese and sausages.

Collaboration details. Licence agreement; Commercial agreement with technical assistance; Manufacturing/subcontracting agreement

Type of partner sought. Industries for exploitation of the technology

The specific area of activity of the partner. Food Products – Food Industry

The tasks to be performed of the partner sought. Production and marketing

Valid until: 12/12/2005

Index

Contact:

Dr. Juan Francisco Martín

Phone:  +34 987 291505 (9:00 a 14:30 hs)

Phone: +34 987 210308 (17 a 20 hs)

Fax: +34 987 210388

E-mail: direccion@inbiotec.com o degjmm@unileon.es