Natamycin, also known as pimacin and natamycin, was first isolated from Streptomyces natal in 1955, and its activity is much better than sorbic acid. In June 1982, the US FDA officially approved natamycin as a food preservative and classified it as a GRAS product. Natamycin is an efficient mold, yeast and fungus inhibitor. It is used to inhibit mold Chemicalbook, yeast and fungi in food. It is very safe and reliable for human body, and does not affect the flavor of products. It is widely used in the world. For cheese, meat products, cakes, juices and other foods. The product is refined from Streptomyces natalensis through submerged fermentation and multi-step extraction process, and its preparation is made by mixing 50% natamycin and 50% lactose.