Lysoch® L4
Microbial lysozyme concentrate
Price : 60.00 EUR ( Click here to check you member price ) Package : 1000 ml/bottle
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The growing trend of consumer is looking for natural, simple processed foods. However, these types of foods are susceptible to bacterial contamination. Lysozyme has been accepted as a natural antimicrobial enzyme and it is acknowledged as green label.

 Lyosch® L4 is a natural microbial lysozyme concentrate that can be simply used to lyse the cell of both Gram-positive and Gram-negative bacteria in processed foods.




Recommended dosage



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

0.2-1 ml/kg



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

0.3-2 ml/kg

Key Benefits

● Allergen-free

● Effective against Gram-positive bacteria and Gram-positive bacteria

● Shelf life extension

● Meet consumers' demand for natural products


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 L4 in food and beverage regulations should always be consulted concerning the status of this product with the local authorities.