Lysozyme Product Information
Lysozyme is a natural preservative used in the biopreservation of food. Enzyme preparation for oenology use (Enzyme Commission (EC) No. 3.2.1.17) derived from chicken egg whites and available in granulated form and liquid form.
Description
Lysozyme, also known as cytosolic enzyme or N-acetyl cytosolic polysaccharide hydrolase, is a kind of basic enzyme that can hydrolyze mucopolysaccharides in pathogenic bacteria.By destroying the -1,4 glycosidic bond between N-acetyl cell wall acid and N-acetyl glucosamine, the cell wall insoluble mucopolysaccharide is decomposed into soluble glycopeptide, which causes the cell wall rupture content to escape and lyses the bacteria. Lysozyme can also directly bind to negatively charged viral proteins, and form double salts with DNA, RNA and decozyme proteins to inactivate the virus.Therefore, the enzyme has antibacterial, anti-inflammatory, antiviral and other effects.
Lysozyme inhibits the growth of certain Gram-positive bacteria including Clostridia species but is not effective against yeast, mold or Gram-negative bacteria. The product does not influence the development of mesophilic or most thermophilic dairy cultures when used in the recommended dosage. Currently, the use of lysozyme in food is allowed in over 30 countries, including the EU where lysozyme is approved as a preservative (E1105) with restricted use in some cheeses.
Composition
Lysozyme: ≥ 95% of Lysozyme Hydrochloride (calculated on anhydrous product)
Chloride: <4%
Lysozyme Specifications
| Activity |
≥ 95 % |
Lead (Pb) |
Max 2 mg/kg |
Total count |
< 100 cfu/g |
| Form |
Granulate |
Arsenic (As) |
< 1 mg/kg |
Salmonella |
Absent in 25 g |
| Moisture |
≤ 6 % |
Mercury (Hg) |
Max 1mg/kg |
E. coli |
Absent in 25 g |
| Solubility |
Water soluble |
pH(2% solution) |
3.0 - 3.6 |
Allergens |
Egg |
GMO information
The product isn't "derived" or "obtained" by GMOs in accordance with articles 2 and 9 of Reg. CE n.834/2007 . The product is compliant to the article 9 del Reg. CE n. 834/2007 with regard to prohibition of use of GMOs.
Storage conditions: Store unopened under 25°C in dry conditions, away from direct sunlight.
Expiry date: 2 years under storage conditions.
Purity and legal status: The use of lysozyme hydrochloride (E1105) is permitted in European Union Directives on food additives according to EU regulations 1333/2008 and 231/2012. Local legislation must always be consulted
Packaging: Lysozyme is available in bottles of 1 Kg tanks of 5, 10, 25 Kg
Applications
In the dairy industry, it is used to prevent the "late blowing" caused by proliferate of Clostridium tyrobutyricum, a contaminating agent present in milk used in cheese production. It can also be used as a preservative for fruits and vegetables, soy products, meat and fish, wine and not- pasteurized beer.
Spores of Clostridium tyrobutyricum are naturally present in soil and grass. Silage in particular can contain high spore counts, which can end up in cow milk. Since these spores are resistant to high temperatures, they survive the normal milk pasteurization process. When the spores germinate during cheese maturation, they form butyric acid and large quantities of gas. This gas formation results in cracks and large irregular eyes-formation, whereas the butyric acid causes an unacceptable taste and smell. Adding Lysozyme to the milk will stop bacterial growth, thus preventing late blowing as well as bad taste and smell.
In the medium and long-term maturation of hard and semi-hard cheeses, defect caused by spore-forming bacteria. Spores are very thermostable and are not destroyed by pasteurization.
Lysozyme is effective in destroying the vegetative bacteria of Clostridium spp., in particular Clostridium tyrobutyricum. These bacteria can be used in the milk used to make cheese survive the normal heat treatment, and then they can spread, resulting in "late blowing".
INSTRUCTIONS FOR USE: The product must be diluited in cold water in a ratio of approximately 1/10
Dosage: 2.5-3g /100l milk. The lysozyme must be add to the milk before adding starter culture and rennet.
Most lactic acid bacteria (L AB) associated with wine convert malic acid to lactic acid. This conversion is known as malolactic fermentation (MLF). This secondary fermentation can be carried out by the"good bacteria" (Oenococcus oeni), or by the spoilage lactic acid bacteria. After a MLF completed by Oenococcus oeni, the pH of the wine will have a slight increase, the aroma of the wine will be more complex and the wine will be more microbially stable. However, certain species of L AB known as"spoilage bacteria" are responsible for wine spoilage by producing elevated levels of acetic acid, diacetyl, biogenic amines, acrolein, polysaccharides and other toxins. These compounds can spoil a wine either by causing organoleptic defects, or by causing adverse physiological reactions when consumed.In some cases the alcoholic fermentation can become sluggish or even stuck. The spoilage by LAB occurs more often in high pH wines where SO2 is less effective.
APPLICATIONS
▪ In white and rosé wines, lysozyme delays or prevents malolactic fermentation (MLF) and reinforces SO2 action.
▪ In red wines, Lysozyme prevents premature and uncontrolled start of MLF under the cap during long macerations and prevents bacterial spoilage and increase in volatile acidity.
▪ Prevents activity of lactic acid bacteria in case of difficult or stuck AF, in order to avoid steep increases in volatile acidity.
▪ Stabilizes wines microbiologically at end of MLF, thus reducing the amount of SO2 used.
▪ Inhibit the growth of lactic acid bacteria in starters for second fermentation of sparkling wine, particularly those produced following the classic method for which MLF in bottle should be avoided.
KEY BENEFITS OF LYSOZYME:
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Natural Food Preservation: Lysozyme is widely used as a natural preservative in the food industry. It inhibits the growth of certain spoilage-causing bacteria, such as lactic acid bacteria and certain Gram-positive bacteria, thereby extending the shelf life of food products.
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Maintains Food Quality: By preventing bacterial contamination and growth, lysozyme helps maintain the organoleptic qualities of food, including taste, texture, and appearance. It can contribute to fresher and visually appealing food products.
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Reduced Food Waste: With its ability to inhibit spoilage-causing bacteria, lysozyme helps to reduce food waste by extending the shelf life of perishable goods. This is particularly beneficial for products with shorter shelf lives, such as dairy products, meats, and sauces.
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Alternative to Chemical Preservatives: Lysozyme offers a natural alternative to chemical preservatives, providing food manufacturers with more options for preserving their products. It aligns with the growing consumer demand for clean label and natural food ingredients.
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Safe and Well-Studied: Lysozyme has a long history of safe use in food applications and is generally recognized as safe (GRAS) by regulatory agencies. Its safety and efficacy have been extensively studied, giving confidence to food producers and consumers.
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Broad Applicability: Lysozyme can be used in a wide range of food products, including dairy products, meat, wine, beer, sauces, dressings, and more. Its versatility and compatibility with different food systems make it a flexible ingredient for various applications.
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Maintains Flavor Integrity: Unlike some chemical preservatives, lysozyme does not affect the taste, flavor, or aroma of food products. It allows the natural flavors and sensory characteristics of the food to remain intact.
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Minimal Impact on Nutritional Value: Lysozyme has minimal impact on the nutritional profile of food products, making it a favorable choice for preserving the nutritional integrity of foods.
Enzymes and cultures play a key role in ensuring that dairy products have the best possible flavor and appearance, while staying fresh for longer. Yotabio can help you plan your food ingredient purchases through natural solutions. We focus on the production of food preservatives and enzymes.
YOTA BIO-ENGINEERING CO., LTD (YOTABIO) is located at 398 Huan'an Road, RETDA, Rizhao, P. R. China, a beautiful coastal city in Shandong Province.
Our production base now covers about 38,000 square metres and there are 150 staff members working to produce high quality bio-food additives such as Nisin, Natamycin, Polylysine and Transglutaminase (TG), Lysozyme, Rennet, Chymosin, Lactase and Lipse for the dairy industry since 2016, and we also supply vegan food ingredients such as Methylcellulose. Thanks to our diligent workers, YOTABIO is able to provide stable with quality products to our customers all over the world.
YOTABIO is committed to becoming a leading manufacturer of bio-food additives in the food industry in China, by having a strong innovation in the R&D area, the well-designed & established manufacturing facilities and a responsive & creative customer support system.
Deeply rooted in YOTABIO's corporate culture, innovation and expertise are at the core of new developments. YOTABIO is constantly innovating and improving its range of food ingredients.
The innovation team at YOTABIO brings together the necessary energy, scientific and technical skills to serve a common goal: to continuously provide the best products and service to our customers.
Using bio-based materials and state-of-the-art biotechnology, we can help you meet the various consumer demands for food preservation and processing. We can also help you reduce costs and improve food safety by maintaining freshness & quality for the intended shelf life of the food.
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