Lysozyme

Lysozyme Lysozyme is a hydrolase enzyme that acts as an antimicrobial agent. By hydrolyzing the peptidoglycan layer of bacterial cell walls, lysozyme causes the death of both gram- positive and gram-negative bacteria. While lysozyme primarily targets gram-positive bacteria, modern modifications have expanded its application to various gram-positive and gram-negative bacteria. Advantages of Use - Free from genetic modifications and allergens - Destroys both gram-positive and gram-negative bacteria - Extends product shelf life - Prevents early and late-stage swelling in cheese Application in Dairy The term "swelling" in cheese refers to the cracks formed due to the unwanted production of carbon dioxide and hydrogen gases. These cracks can develop in the early stages of cheese production (early swelling) or during aging and storage (late swelling). Lysozyme is primarily used to break down gram-positive bacteria and also some gram- negative bacteria in cheese. Adding lysozyme effectively inhibits the bacteria responsible for swelling and prevents pH reduction. Other Application Areas 1. Food Industry 2. Pharmaceutical Industry 3. Beverage Industry 4. Food Packaging