Lysoch® G4
Microbial Lysozyme
Price : 100.00 EUR ( Click here to check you member price ) Package : 100 gr/bottle
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Currently, egg-white Lysozyme is allowed for the manufacture of cheese and wine as an anti-microbial stabilizer/additive in EU, USA, China and Japan, but residual amounts of egg-white lysozyme is considered sufficient to trigger allergic reactions in susceptible individuals. How to discover dosage-less and allergen-free of new source lysozyme are a big challenge.

The new generation of Lyosch® G4 fermented lysozyme takes Lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can lyse the bacteria without allergen risk.





Recommended dosage

Lysoch™ G4



Effective prevent the growth of spoilage lactic acid bacteria and to control malolactic fermentation (MLF)

Stabilize wines after alcoholic fermentation and/or MLF

Partly alternative to SO2

2-10 mg/L



Effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of ‘late blowing’

Not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese

Alternative to artificial preservatives such as nitrates, without any impact on cheese flavour

3-20 mg/kg


Key Benefits

- Allergen-free

- Effective against both Gram-positive bacteria and Gram-positive bacteria

- Has no effect in yeasts and moulds

-  Has a boarder spectrum and higher antibacterial activities than egg-white Lysozyme

-  Shelf life extension

-  Meet consumers' demand for natural products