The final price will base on our local distribution.
Currently, egg-white Lysozyme is allowed for the manufacture of cheese and wine as an anti-microbial stabilizer/additive in EU, USA, China and Japan, but residual amounts of egg-white lysozyme is considered sufficient to trigger allergic reactions in susceptible individuals. How to discover dosage-less and allergen-free of new source lysozyme are a big challenge.
The new generation of Lyosch® G4 fermented lysozyme takes Lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can lyse the bacteria without allergen risk.
Lysoch® G4 is microbial lysozyme is used in processed foods and during production to extend shelf life by lysing Gram-positive and Gram-negative spoilage and pathogenic bacteria.
- Effective against gram-positive bacteria and gram-positive bacteria
- Has no effect in yeast and molds
- Has a boarder spectrum and higher antibacterial activities than egg-white Lysozyme
- Protects shelf life
- Organic labeling
Activity in FIP Units /g protein*
≥5.0 x 107
Total bacterial count (/g)
Heavy metals (mg/kg)
Lysoch® G4 is available in 500gr/bottle. Plastic bottle materials comply with Regulation (EU) No 10/2011.
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.
According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.
Peanut or its derivatives
Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives
Sesame or its derivatives
Eggs or its derivatives
Fish or its derivatives
Crustaceans and shellfish or their derivative
Soy or its derivatives
Wheat, triticale or their derivatives
Mustard or its derivatives
Milk or its derivatives (e.g. Lactose)
● Effective prevent the growth of spoilage lactic acid bacteria and to control malolactic fermentation (MLF)
● Stabilize wines after alcoholic fermentation and/or MLF
● Partly alternative to SO2
● Effective against vegetative cells ofClostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of ‘late blowing’
● Not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese
● Alternative to artificial preservatives such as nitrates, without any impact on cheese flavour