Lysozyme

Applications
Used widely in cheese production to control late blowing caused by Clostridium in semi-hard and hard cheeses, lysozyme enzyme supports shelf life and product stability. In wine, beer and fruit juice processing, it is applied to manage lactic acid bacteria in apple, grape and mixed fruit substrates, reducing spoilage risk without affecting sensory profile. Food processors use lysozyme muramidase for preservation of ready-to-eat meats, seafood and fruit and vegetable products to extend shelf life and improve microbial control. Dedicated feed-grade lysozyme is incorporated into poultry and swine premixes to support gut health, reduce pathogen load and improve feed efficiency.

Specifications & Industrial Use
Lysozyme (Muramidase), CAS 12650-88-3, molecular formula C15H20O4 (enzyme protein preparation), is supplied primarily as a light-colored powder with activities including 20,000 U/mg and other high-activity grades. Source organism: egg white (hen egg), processed via microfiltration, ultrafiltration and spray- or freeze-drying; available in food grade and feed-grade variants. Suitable for dry blending, premix production, beverage dosing and standard industrial scale-up with controlled storage and handling conditions.