Lysozyme (Gram-Positive And Gram-Negative Bacteria Inhibitor)
Lysozyme from hen’egg is just effective on Gram-Positive bacteria and also it may be creates allergic reactions.Lysoch G4(microbial lysozyme) and Lysoch L4(liquid lysozyme) are produced by Handary and beyond these limitation They are able to lyse both cells of Gram-Positive and Gram-Negative bacteria in low temperature processed foods
Lysoch L4
Lysoch® L4 Lysozyme concentrate is an antimicrobial enzyme produced by food cultures, mainly used to lyse both Gram-positive and Gram-negative bacteria in cheese.Key benefits: Lysis of Gram-positive & Gram-negative bacteria, Inactive against yeast and mould, Shelf life extension, Natural, consumer-friendly label.Bacteria fermentation or ”Late Blowing” in Gouda cheese is a ripening defect caused by Clostridium tyrobutyricum .it’s growth leads to the formation of H2 and CO2 gases cracks and slits in cheese and anabnormal aroma flavor.Storage conditions:store unopened below 15°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 15°C in original container.Shelf life is 12 months when stored according to recommendations.
