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Lysozyme Enzyme
A hen egg white lysozyme used as food preservative
Description
STT-EN109-3
Lysozymes (EC 3.2.1.17), also known as muramidase or N-acetylmuramide glycanhydrolase,
are glycoside hydrolases. Lysozyme is abundant in found in egg white. The enzyme that
damage bacterial cell walls. The use of lysozyme as a food preservative. Lysozyme is an
antimicrobial protein naturally present in substantial amounts in mammalian milk and avian
eggs, and hence generally recognized as safe (GRAS) for direct addition in foods. In lieu of
traditional antibiotics, lysozymes can be used to preserve food and beverages. Lysozyme
inhibits the growth of deleterious organisms thus prolonging shelf life. Chemicals used to
improve the preservative effect of lysozyme and those that inhibit the enzyme are discussed
along with the stability of lysozyme in various chemical environments. The World Health
Organization (WHO) also allows the use of lysozyme as a food preservative, frequently in
sushi, Chinese noodles, cheese, etc.
Application:
 The major food pathogens in the food industry include L. monocytogenes and C.
botulinum, both can cause severe illness and even death. In ready-to-eat products
where bacterial growth is possible, no L. monocytogenes will be allowed.
 Lysozyme has been proven effective for controlling L. monocytogenes in pork, beef,
pork sausages, and turkey frankfurters.
 Lysozyme can also control the toxin formation caused by C. botulinum proliferation in
poultry, fish, and vegetables.
 C. tyrobutyricum is responsible for the texture deterioration and unpleasant taste in
various types of ripening cheese. Lysozyme was used to inhibit the growth of C.
tyrobutyricum in cheese production in the dairy industry.
 In the beverage processing industry, lysozymes are also used to produce fermented
beverages. Lysozyme does not affect yeast growth. Therefore, it can be used before or
during alcoholic fermentation.
These enzymes are commonly added to control the growth of Gram-positive spoilage
bacteria, such as Pediococcus and Lactobacilli in wine and beer brewing, so high
quality of these products can be ensured.
 It can be a useful tool in the stabilization and prevention of unwelcomed organisms
without the reliance on higher levels of sulfur dioxide.
 The foam stability of wines treated with charcoal can also be increased by using lysozyme
and also clarifies red wines.
 Lysozyme added to infant feeding formulae makes them more closely resemble human
milk.