Lysozyme
Product Information
Lysozyme is an antimicrobial protein naturally present in substantial amounts in mammalian milk and avian eggs. It can hydrolyze the peptidoglycan of bacterial cell walls, causing bacterial death, playing an important role in food preservation.
Chemical Formula: C₉₉H₁₅₉N₃₇O₂₃
CAS number: 12650-88-3
E number: 1105
Appearance: white granule
Applications
Lysozyme is commonly used in dairy products, meat, fruit and vegetable processing, and certain beverages to extend shelf life and enhance food safety. It mainly inhibits Gram-positive bacteria such as lactic acid bacteria and Listeria.
| Food Application | Recommended Level of Lysozyme |
|---|---|
| Cheese | Appropriate amount according to production needs |
| Fermented Wine | 0.5 g/kg |
Product Features
- Wide pH- and temperature-resistance range
- Shelf-life extender properties remain stable and effective under wide pH and temperature conditions
- Broad spectrum of antibacterial activity
- Effectively inhibits various Gram-positive bacteria and some Gram-negative bacteria
- No residual
- Easily decomposed, does not produce harmful residues
- No impact on manufacture process
- Lysozyme selectively acts on the cell walls of bacteria and has weak inhibitory effects on fungus