Lysoch® E4
Egg-white Lysozyme
Price : 45.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Currently, Lysozyme is commonly used to replace chemical antibiotics and has been accepted as food antimicrobial enzyme of natural origin.

Lysoch® E4 egg-white Lysozyme is used to lyse gram-positive bacteria in processed cheese and winemaking. 



Targeted microorganisms



Lyse Clostridium tyrobutyricum

200-400 mg/kg


Prevent lactic acid bacteria

100-150 mg/L

Key Benefits

- Effective against vegetative cells of Gram-positive bacteria

- Shelf life extension

- Natural, green labeling



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.