Lysozyme

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Lysozyme Introduction: Handary Lysozyme Series is an enzyme obtained from egg white. Lysodairy is mainly used in the cheese industry as an antibacterial agent, namely to prevent butyric fermentation caused by Clostridium tyrobutyricum in cheese, and Lysowine is also used as a substitute/complement to the sulfites to control the development of lactic acid bacteria in wine Quality standards: Handary Lysozyme is registered with USA FDA and certified HALAL (Moslem) & KOSHER (Jewish) accreditation. Characteristics: Lysozyme is an enzyme (Enzyme Commission No. 3.2.1.17), which is a polypeptide obtained from hen’s egg white, consisting of 129 amino acids and having a molecular weight of about 14 kDa and an isoelectric point of 10.7. It possesses an enzymatic activity in its ability to hydrolyse the β(1-4) linkages between N-acetylmuramic acid and Nacetylglucosamine in the outer membranes of bacterial species, in particular Gram-positive organisms. Lysozyme is usually obtained in the hydrochloride form for food use. Applications: Lysodairy is used to prevent butyric fermentation (also known as “late blowing”) caused by Clostridium tyrobutyricum, with a dosage of 25 to 35 mg/kg in the milk leading to a residual dosage of 250 to 400mg/kg in the cheese, depending on the yield of a given cheese. Lysowine is used as a substitute/complement to the sulfites to control the development of lactic acid bacteria in wine, to have a greater control of the malo-lactic fermentation and to avoid the spoilage of wine caused by the development of undesired lactic acid bacteria (Lactobacillus and Pedicoccus sp.). The dosage range for this application is between 100 and 500 mg/kg. Packages: 20kg/box or packed to customer's requirements. Shelf life: 18-36 months in cool (-18-20°C), dry conditions, away from direct sunlight in original unopened packs.

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Handary Bio-Engineering B.V.

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