Lysoch® G4

Microbial Lysozyme
Code
0402
Pack Size
500gr/bottle
Price
€ 240.00(Get member price)
Quantity
Go to Shop
Connect with a specialist!

Get in touch with our experts for product samples or technical documents, tailored to meet your specific needs.

Contact

Documents    Lysoch® G4 (PDS0402)    Lysoch® G4 (MSDS0402)    Lysoch® G4 Brochure   
DESCRIPTION
Lysoch® G4 is a food grade lysozyme, produced by fermentation of food cultures, it is mainly used to lyse Gram-positive and Gram-negative bacteria in processed foods. 
 
KEY BENEFITS
• Growth lysis of Gram-positive & Gram-negative bacteria
• Shelf life extension
• Natural, Consumer-friendly label
 
APPLICATION AREAS
Dairy (e.g. Hard cheese); Wine (Winemaking).
 
REGULATIONS
Lysoch® G4 is approved as GRAS by FDA, USA. The regulations governing the use of Lysoch® G4 vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available on request. It is recommended to use it after ensuring compliance with your local regulations.
MIC of LYSOCH® G4
Microorganisms
MIC (mg/kg)
Gram+ bacteria
Brochothrix thermosphacta
0.1
Clostridium botulinum
0.6
Clostridium tyrobutyricum
0.2
Edema Clostridium
0.3
Lactobacillus spp.
1
Leuconostoc mesenteroides
0.2
Listeria monocytogenes
0.25
Micrococcus luteus
0.125
Oenococcus oeni
8
Paenibacillus spp.
1
Pediococcus parvulus
2.5
Gram- bacteria
Aeromonas Hydrophila
0.25
Escherichia coli
0.6
Burkholderia pseudomallei
1
Edward coli
0.4
Pasteurella multocida
0.8
Purulent Corynebacterium
1
Staphylococcus spp.
0.85
 
RED WINE
During the wine making process, Malo-lactic fermentation induced by lactobacilli occurs very often. Lysoch® G4 added in the process of wine brewing can not only inhibit the malo-lactic acid fermenta-tion induced by lactobacilli, but also eliminates the harmful effect of lactobacilli.
 
When 100 mg/L sulfur dioxide was replaced by 2 mg/L Lysoch® G4, it presents similar control of LAB. 
Discover
All Lysozyme PRODUCTS
Lysoch® E4
Egg-white Lysozyme

Lysozyme, coined by Alexander Fleming in 1922, is well-known for its use in cheeses to prevent late blowing caused by Clostridium.
Lysoch® G4
Microbial Lysozyme

A novel fermented lysozyme made by Handary, has been proven effective against both Gram+ & Gram- bacteria in processed foods.
Lysoch® L4
Microbial Lysozyme Concentrate

Purified from Lysozyme broth, Lysoch® L4 provides a perfect antimicrobial activity against LAB and Clostridium in processed cheese.
Lysoch® L9
Lysozyme concentrate

Cost-effective lysozyme concentrate is specially designed to prevent 'late blowing' spoilage of cheese.
Subscribe to our newsletter

Discover our latest insights

Subscribe
HEADQUARTERS
We are here to assist you!

Get in touch with our experts

Contact Us

© 2009-2022. Handary s.a.

Contact Us