Lysozyme

Hen Egg Lysozyme& Microbial Lysozyme Hen Egg Lysozyme is a naturally occurring antimicrobial enzyme derived from egg white. It is widely used in the food industry for its ability to inhibit certain bacteria, particularly Gram-positive bacteria. Key Features: Natural origin from hen egg white Effective against many Gram-positive bacteria Helps control undesirable microbial growth Suitable for selected food preservation applications Established applications in cheese production and food processing Typical Applications: Cheese, dairy products, meat products, and other suitable food systems, subject to applicable food regulations. Microbial Lysozyme Microbial Lysozyme is an antimicrobial enzyme produced through microbial fermentation. Depending on the production strain and manufacturing process, it can offer an alternative to egg-derived lysozyme for selected food preservation applications. Lysozyme acts by breaking down the peptidoglycan structure of bacterial cell walls, helping inhibit the growth of susceptible bacteria. Its effectiveness depends on the microbial source, enzyme characteristics, dosage, and food processing conditions. Microbial Lysozyme is a potential solution for food manufacturers seeking fermentation-derived antimicrobial ingredients. Its suitability for specific applications should be evaluated based on product performance, food safety requirements, and local regulatory approval. Key Features: Produced through microbial fermentation Offers a potential alternative to egg-derived lysozyme Helps inhibit susceptible bacteria by targeting bacterial cell walls May be suitable for selected food preservation applications Supports the development of fermentation-derived food ingredients