Lysozyme (lysozyme enzyme)

Lysozyme (Lysozyme Enzyme)

Lysozyme (Lysozyme enzyme) is an antimicrobial enzyme with a wide range of applications.Food products are highly sensitive to microbial contamination. Lysozyme is approved as a microbial inhibitor in the food industry and carries a health certification. However, the use of lysozyme derived from egg whites — which causes resistance in Gram-positive bacteria — is limited because it may trigger allergic reactions.

In what form is lysozyme available?

Lysozyme is available in both powder and liquid forms, and the type extracted from the bacterium Streptomyces sp. does not have the mentioned limitations. It is highly suitable for destroying the cell walls of Gram-positive and Gram-negative bacteria in low-temperature processed foods. In other words, it helps control the growth of Gram-positive and Gram-negative bacteria in dairy products such as milk, yogurt, and cheese.

What is the functionality of lysozyme?

Prevention of early and late swelling in cheese, and destruction of coliforms and Clostridium botulinum.

Main benefits of lysozyme:

Non-GMO and allergen-free
Destroys Gram-positive and Gram-negative bacteria
Increases product shelf life

The best alternative to lysozyme is the preservative AK 830. For more information, please visit the products page.