Lysoseen™ is a purified Lysozyme product, extracted from hen eggs white for use in food and pharmaceutical applications. As a natural antimicrobial enzyme, it is mainly used in cheese, meat and wine industries.
Key Benefits
- Natural antimicrobial enzyme
- Effectively inhibit Gram-positive bacteria
- Extends shelf life
- Effective over a wide range of pH values (4-9)
- Secures desired food flavor
- Improves cost efficiency due to the low dosage rate
Lysoseen™-F
Lysoseen™- F is a Lysozyme product used in food applications, mainly to prevent “butyric fermentation” or “late blowing” caused by Clostridium tyrobutyricum bacterium in cheese and control the growth of spoilage lactic acid bacteria and malolatic fermentation in wine.
Lysoseen™-H
Lysoseen™- H is a ultra-pure Lysozyme product for use in pharmaceutical applications, which effectively inhibit the growth of a wide range of bacteria.
About Lysozyme
Lysozyme
Lysozyme, also known as Muramidase or N-acetylmuramide glycanhydrolase, is a linear polypeptide obtained from hens’ egg whites consisting of 129 amino acids. It possesses enzymatic activity in its ability to hydrolyse the β(1-4) linkages between N-acetylmuramic acid and Nacetylglucosamine in the outer membranes of bacterial species, in particular gram-positive organisms.
Lysozyme effectively rupturing the peptidoglycan layer of the cell wall, as a result, it inhibits the growth of a wide range of bacteria, in particular gram-positive bacteria. This makes Lysozyme been used as a safe and natural antimicrobial enzyme for years, in food and pharmaceutical applications.
Approval and regulations
In Europe, Lysozyme has E number E 1105 as a food additive and Enzyme Commission number EC 3.2.1.17.