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. However, residual amounts of egg-white lysozyme are considered sufficient to trigger allergic reactions in susceptible individuals. How to discover dosage-less and allergen-free of new source lysozyme are thus, a big challenge.
The new generation of Lyosch® G4 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 - Effective bacteria inhibitor
Lysis of Clostridium tyrobutyricum
Lysis of lactic acid bacteria and control of malolactic fermentation (MLF)