Structurally, its core is a macrolide containing a polyene segment, with carboxylic acid and mycosamine groups attached. As with other polyene antimycotics, the biosynthesis begins with a series of polyketide synthase modules, followed by additional enzymatic processes for oxidation and attachment of the substituents. Natamycin is produced on an industrial scale by fermentation of various Streptomyces strains, including S. chattanoogensis L10. History Natamycin was first isolated in 1955 from fermentation broth of a Streptomyces natalensis cell culture. It was originally named pimaricin to honor Pietermaritzburg, where Streptomyces natalensis was acquired. Pimaricin was later renamed after the World Health Organization (WHO) mandated that antibiotics produced by Streptomyces end in –mycin. The name natamycin was chosen in reference to the natalensis species name. Society and culture Natamycin appears on Whole Foods' "Unacceptable Ingredients for Food" list. References External links Natacyn Side Effects Center Antifungals Preservatives Macrolides Polyenes Epoxides World Health Organization essential medicines Wikipedia medicine articles ready to translate E-number additives