Lysoch™ E4
Egg-white Lysozyme
Price : 45.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Description

Protect your cheese naturally, with Lysoch™ E4, a safe and natural Lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production.

 

Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product.  Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed.

 

LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavour and ropiness. Lysoch™ E4 is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.

 

Stability

 

 

MIC

Targeted Microorganism

Lysoch™ E4

MIC (ppm)

Streptomyces scabies

0.1

Staphylococcus epidermis

500

Propionibacterium acnes

10

Pediococcus pentosaceus

62.5

Pediococcus parvulus

10

Pediococcus damnosus

125

Pediococcus acidilactici

7.8

Paenibacillus pabuli

8

Paenibacillus goronae

4

Oenococcus oeni

32

Micrococcus luteus

0.5

Listeria monocytogenes

1

Leuconostoc mesenteroides

0.78

Leuconostoc lactis

40

Lactococcus lactis

8

Lactobacillus sakei

1

Lactobacillus plantarum

10

Lactobacillus mali

7.5

Lactobacillus kunkeei

2

Lactobacillus homohiochi

5

Lactobacillus hilgardii

20

Lactobacillus fructovorans

5

Lactobacillus curvatus

3

Lactobacillus buchneri

2

Lactobacillus brevis

62.5

Lactobacillus animalis

125

Clostridium perfringens

250

Brochothrix thermosphacta

0.5

Streptomyces scabies

0.1

Application

Products

Applications

Functionalities

Dosage

Lysoch E4

Cheese

Effective against 'late-blowing' by lysing Clostridium tyrobutyricum

20-40 mg/kg

Winemaking

Protection during Stuck and Sluggish by lysing lactic acid bacteria and controlling the onset of MLF/Post-MLF

150-500mg/L

Beer

Controlling LAB and contaminant yeasts (Brettanomyces)

80-250mg/L

Reference:

1.      Chees: Protect your cheese naturally, with lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production. Cracks, splits or bubbles in hard and semi-hard ripened cheeses, which appear after 4 weeks, indicate this butyric acid formation caused by caused by the outgrowth of Clostridium tyrobutyricum spores in the milk, pasteurization, bactofugation and best hygienic practices are not sufficient to remove them all. 

2.       Wine: Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product.   Lysozyme is used to prevent the spoilage through the growth of lactic acid bacteria such as: e.g., Lactobacillus spp., Pediococcus spp., Oenococcus oeni, Pediococcus  damnosus, Pediococcus  parvulum, Leuconostoc  mesenteroides spp.), which are associated with sluggish/stuck fermentations. Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. Lysozyme is effective at controlling acetic bacteria and contaminant yeasts

3.      Beer: LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavour and ropiness. Lysozyme is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.

4.      Fresh eggs:  Yuceer and Caner (2014) studied the use of lysozyme–chitosan combinations for maintaining the internal quality of fresh eggs during long-term storage.

Key Benefits

- Effective against vegetative cells of Gram-positive bacteria

- Shelf life extension

- Organic labeling

 

Regulation

In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea.