Lysozyme is a natural preservative used in food biopreservation. It is an enzyme preparation derived from hen egg white (EC 3.2.1.17) and is available in granulate or liquid form.
Lysozyme cleaves the β(1,4) glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine, weakening peptidoglycan and potentially leading to bacterial lysis.
Lysozyme hydrochloride (E1105) is permitted under EU regulations 1333/2008 and 231/2012. Local regulations should always be considered.
Dilute the product in cold water at an approximate ratio of 1/10. Add lysozyme to milk before starter cultures and rennet.
Spores are highly heat-stable and survive pasteurization. Lysozyme helps inhibit vegetative forms of Clostridium spp., especially Clostridium tyrobutyricum.
