Lysoch® G4
Microbial Lysozyme
Price : 100.00 EUR ( Click here to check you member price ) Package : 100 gr/bottle
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Description

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.

Application

Applications

Benefits

Recommended dosage

Beverage

Wine

● 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

Dairy

Cheese

● 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

● Allegen-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

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. In wine, OIV has approved Lysozyme as active ingredient to the level of 500 ppm (50 grams per hectoliter).

The European Union has approved the use of Lysozyme as of October 26, 2001.  The use of Lysoch G4 in food and beverage regulations should always be consulted concerning the status of this product with the local authorities.