Lysoch® E4
Egg-white Lysozyme
Price : 45.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Protect your cheese naturally, with Lysoch™ E4, a safe and natural Lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production.


Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product.  Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed.


LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavour and ropiness. Lysoch™ E4 is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.



Lysoch® E4  - Effective bacteria  inhibitor for






Lysis of Clostridium tyrobutyricum

20-40 mg/kg



Lysis of lactic acid bacteria and control of malolactic fermentation (MLF)

100- 200 mg/L


Key Benefits

 Growth control of Gram-positive bacteria;

● In active against yeast, mold and Gram-negative bacteria;

 Shelf life extension;

 Natural, consumer-friendly label.


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.