Lysoch™ E4

Egg-white Lysozyme

Model NO.: 0401
  • Introduction
  • Features
  • Applications
  • Regulations

Protect your cheese naturally, with Lysoch™ E4, a safe and natural Lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production.

 

Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product.  Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed.

 

LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavour and ropiness. Lysoch™ E4 is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.

 

Stability

 

 

MIC

Targeted Microorganism

Lysoch™ E4

MIC (ppm)

Streptomyces scabies

0.1

Staphylococcus epidermis

500

Propionibacterium acnes

10

Pediococcus pentosaceus

62.5

Pediococcus parvulus

10

Pediococcus damnosus

125

Pediococcus acidilactici

7.8

Paenibacillus pabuli

8

Paenibacillus goronae

4

Oenococcus oeni

32

Micrococcus luteus

0.5

Listeria monocytogenes

1

Leuconostoc mesenteroides

0.78

Leuconostoc lactis

40

Lactococcus lactis

8

Lactobacillus sakei

1

Lactobacillus plantarum

10

Lactobacillus mali

7.5

Lactobacillus kunkeei

2

Lactobacillus homohiochi

5

Lactobacillus hilgardii

20

Lactobacillus fructovorans

5

Lactobacillus curvatus

3

Lactobacillus buchneri

2

Lactobacillus brevis

62.5

Lactobacillus animalis

125

Clostridium perfringens

250

Brochothrix thermosphacta

0.5

Streptomyces scabies

0.1

Description

Lysoch® E4, extracted from egg-white, is specific activity against gram-positive bacteria in processed cheese and winemaking.

Key benefits

- Effective against vegetative cells of Gram-positive bacteria

- Shelf life extension

- Organic label

Composition

pH of 2% (aq) at 20-25°C

Between 3.0-3.6

Solubility at 640nm of a 2% (aq)

≥95.0

Purity on the anhydrous basis (w/w)

≥95.0

Activity in FIP Units /mg protein*

≥40,000

Microbiological specification

Total bacterial count

≤100.0/g

Acetic acid bacteria

≤100.0/g

Lactic acid bacteria

Absent in 10g

Yeast / Mold (CFU/g)

≤10.0/g

Enterobacteriaceae

Absent in 1.0g

Salmonella

Absent in 100.0g

Staphylococcus aureus

Absent in 1.0g

E. Coli (MPN/100g)  

Absent in 1.0g

Physical specifications

Appearance

 White to off-white powder

Chemical properties

Water content (Karl Fisher)

≤6.0%

Residue on ignition

≤1.5%

Chloride

≤3.5%

Nitrogen

17.3%±0.5%

Arsenic (mg/kg)

≤1

Cadmium (mg/kg)

≤1

Lead (mg/kg)

≤2

 

Mercury (mg/kg)

≤1

Total heavy metals (mg/kg)

≤10

Packaging

Lysoch® E4 is available in 500gr/bottle or 20kg/jerrycan with integral, tamper-proof seals. Plastic bottle materials comply with Regulation (EU) No 10/2011.

Storage conditions

24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

Allergens

Components

Y/N

 Peanut or its derivatives

N

 Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

 Sesame or its derivatives

N

 Eggs or its derivatives

Y

 Fish or its derivatives

N

 Crustaceans and shellfish or their derivative

N

 Soy or its derivatives

N

 Wheat, triticale or their derivatives

N

 Mustard or its derivatives

N

 Milk or its derivatives (e.g. Lactose)

N

 Sulphites

N

Products

Applications

Functionalities

Dosage

Lysoch E4

Cheese

Effective against 'late-blowing' by lysing Clostridium tyrobutyricum

20-40 mg/kg

Winemaking

Protection during Stuck and Sluggish by lysing lactic acid bacteria and controlling the onset of MLF/Post-MLF

150-500mg/L

Beer

Controlling LAB and contaminant yeasts (Brettanomyces)

80-250mg/L

Reference:

1.      Chees: Protect your cheese naturally, with lysozyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production. Cracks, splits or bubbles in hard and semi-hard ripened cheeses, which appear after 4 weeks, indicate this butyric acid formation caused by caused by the outgrowth of Clostridium tyrobutyricum spores in the milk, pasteurization, bactofugation and best hygienic practices are not sufficient to remove them all. 

2.       Wine: Microbiological stabilization after winemaking is one of the process that worry winemakers the most. Once the wine is ready to age or to be bottled, the enologist must maintain the quality of the final product.   Lysozyme is used to prevent the spoilage through the growth of lactic acid bacteria such as: e.g., Lactobacillus spp., Pediococcus spp., Oenococcus oeni, Pediococcus  damnosus, Pediococcus  parvulum, Leuconostoc  mesenteroides spp.), which are associated with sluggish/stuck fermentations. Lysoch™ E4 can also control the onset of malolactic fermentation (MLF) and can contribute to the microbiological stability of wines, once alcoholic fermentation and/or MLF are completed. Lysozyme is effective at controlling acetic bacteria and contaminant yeasts

3.      Beer: LAB and yeast contamination, if left uncontrolled, can cause incidents in beer like turbidity, off flavour and ropiness. Lysozyme is effective at controlling LAB and contaminant yeasts (Brettanomyces) to extend the shelf life of high fermentation, non-pasteurized, and bottle-conditioned beers.

4.      Fresh eggs:  Yuceer and Caner (2014) studied the use of lysozyme–chitosan combinations for maintaining the internal quality of fresh eggs during long-term storage.

In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea.

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