THE NOVEL MICROBIAL LYSOZYME
Currently, Lysozyme is commonly used to replace chemical antibiotics and has been accepted as food antimicrobial enzyme of natural origin. Lysozyme is effective against bacteria or fungi in processed foods.
Handary provides two types of Lysozyme, one is Lysoch™ G4 and its concentrate Lysoch™ L4 are produced by fermenting the bacterial of Streptomyces sp. G4, used in processed foods to lyse both families of Gram-positive and Gram-negative bacteria, and more specifically, Clostridium tyrobutyricum in cheese. In comparison with egg-white Lysozyme, it shows a broader spectrum of activity and higher antibacterial properties.
Natap® | Natalac® | Natasan™ Natamycin
NisinA® | NisinZ® | White NisinA® Nisin
Lysoch® Microbial Lysozyme
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
Planteria™ Fruit extracts