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 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

Products

Applications

Benefits

Recommended dosage

Lysoch™ G4

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

2-10 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

Regulation