Currently, Lysozyme is commonly used to replace chemical antibiotics and has been accepted as a food antimicrobial enzyme of natural origin. Lysozyme is effective against bacteria in processed foods.
At Handary, we provide both types of Lysozyme under the brand of Lysoch®. Lyosch® E4- egg-white lysozyme, Lysoch® G4 Microbial lysozyme and its concentrate, Lysoch® L4 are produced by fermenting the food culture used in processed foods to lyse both Gram-positive and Gram-negative bacteria specifically, Clostridium tyrobutyricumin cheese. In comparison with egg-white Lysozyme, it shows a broader spectrum of activity and higher antibacterial properties.