MIC of LYSOCH® G4
|
Microorganisms
|
MIC (mg/kg)
|
|
Gram+ bacteria
|
Brochothrix thermosphacta
|
0.1
|
|
Clostridium botulinum
|
0.6
|
|
Clostridium tyrobutyricum
|
0.2
|
|
Edema Clostridium
|
0.3
|
|
Lactobacillus spp.
|
1
|
|
Leuconostoc mesenteroides
|
0.2
|
|
Listeria monocytogenes
|
0.25
|
|
Micrococcus luteus
|
0.125
|
|
Oenococcus oeni
|
8
|
|
Paenibacillus spp.
|
1
|
|
Pediococcus parvulus
|
2.5
|
|
Gram- bacteria
|
Aeromonas Hydrophila
|
0.25
|
|
Escherichia coli
|
0.6
|
|
Burkholderia pseudomallei
|
1
|
|
Edward coli
|
0.4
|
|
Pasteurella multocida
|
0.8
|
|
Purulent Corynebacterium
|
1
|
|
Staphylococcus spp.
|
0.85
|
RED WINE
2 mg/L of Lysoch® G4 was added in the process of wine brewing and it showed similar microbiological results of Lactic Acid Bacteria, compared with 100 mg/L of sulfur dioxide. Furthmore, It was able to inhibit the malolactic fermentation induced by lactobacilli, and also eliminates the harmful effect of lactobacilli.
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*