Lysozyme is a kind of natural antimicrobial agent derived from liquid egg. It is mainly used in milk as agent or applied in food products as natural food preservatives. It is also a kind of raw material in pharmaceutical industry.
Lysozyme can solubilize the membrane of the most bacteria cell walls by hydrolyzing the bonds between NAG subunits of the gulcoproteins of the bacteria cell walls, so as to kill the cells. It is especially effective on Gram(+), bacillus subtilis, and other spore-forming bacillus, etc.
As the food preservative agent: extending the shelflife of Cheese 、 meat 、 Caviar etc.It also be used to prevent the late blowing in hard and semi-hard cheese with long ripening.