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- Introduction
- Features
- Applications
- Regulations
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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.
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Stability
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MIC
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DESCRIPTION |
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Lysoch® E4 Lysozyme is antimicrobial enzyme extracted from egg-white, it is mainly used to lyse the cell wall of Gram-positive bacterial in processed foods. |
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KEY BENEFITS |
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● Growth control of Gram-positive bacteria; ● In active against yeast, mold and Gram-negative bacteria; ● Shelf life extension; ● Natural, consumer-friendly label. |
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APPLICATIONS |
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Cheese and wine |
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DIRECTION FOR USE |
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In general, to deploy Lysoch® E4 dipping solution with cold boiled water or distilled water, then add direction into foods. |
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ACTIVITIES |
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Activity in FIP Units/mg protein* |
≥ 40,000 iu/mg |
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COMPOSITION |
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Lysozyme (on the anhydrous basis, w/w) |
≥99% |
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*The exact percentage variations may occur from batch to batch. HEAVY METALS |
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Lead (mg/kg) |
≤5 |
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Arsenic (mg/kg) |
≤1 |
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Mercury (mg/kg) |
≤1 |
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MICROBIOLOGICAL SPECIFICATIONS |
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Total viable count (CFU/g) |
≤1,000 |
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Enterobacteriaceae |
≤100 |
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Salmonella (/25g) |
Absent |
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Staphylococcus aureus (/1g) |
Absent |
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E. Coli (MPN/100g) |
Absent |
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PHYSICAL / CHEMICAL SPECIFICATIONS |
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Appearance |
Cream white powder |
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Solubility at 640nm of a 2% aqueous solution |
≥95% T |
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pH of 2% aqueous solution at 20-25°C |
.0-4.0 |
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*Appearance variations may occur from batch to batch. NUTRITIONAL DATA |
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Contribution to energy level is insignificant at recommended usage levels. |
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PACKAGING |
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Lysoch® E4 is available in 10 kg/ bucket with integral, tamper-proof seals. Packaging is available in other quantities. Plastic bottle and pouch materials comply with Regulation (EU) No 10/2011. |
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STORAGE CONDITIONS |
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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. Shelf life: Shelf life is 24 months when stored according to recommendations. |
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COUNTRY OF ORIGIN |
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The Netherlands |
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ALLERGEN Status |
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Components |
Yes / No |
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● Peanut or its derivatives |
No |
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● Tree nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
No |
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● Sesame or its derivatives |
No |
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● Eggs or its derivatives |
Yes |
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● Fish or its derivatives |
No |
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● Crustaceans and shellfish or their derivative |
No |
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● Soy or its derivatives |
No |
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● Wheat, triticale or their derivatives |
No |
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● Mustard or its derivatives |
No |
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● Milk or its derivatives (e.g. Lactose) |
No |
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● Sulphites |
No |
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CERTIFIED STATUS |
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The product is certified by KOSHER, HALAL and ISO22000:2005. |
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REGULATION STATUS |
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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. In wine, OIV has approved Lysozyme as active ingredient to the level of 500 ppm (50 grams per hectoliter). The European Union has approved the use of Lysozyme as of October 26, 2001. |
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Food |
Targeted bacteria |
Dosage (w/w) |
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Cheese |
Lysis of Clostridium tyrobutyricum |
0.02-0.04 g/kg |
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Wine |
Lysis of lactic acid bacteria and control of malolactic fermentation (MLF) |
0.1-0.2 g/L |
Reference:
- 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.
- 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
- 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.
- 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.
In wine, OIV has approved Lysozyme as active ingredient to the level of 500 ppm (50 grams per hectoliter). The European Union has approved the use of Lysozyme as of October 26, 2001.
