Hen egg white lysozyme is a hydrolytic enzyme effective at preventing the growth of Gram positive bacteria by degrading the bacterial cell wall to a point of cell lysis. Investigating lysozyme as a processing tool in wine to control the growth of lactic acid bacteria and malolactic fermentation has significant...
Lysozyme is a natural antimicrobial agent that is effective against many
food spoilage and pathogenic microorganisms by disintegrating their cell walls.
Immobilization of lysozyme has attractive applications for use in the food
industry: (1) The enzyme could be readily separated from treated foods and
beverages and re-used while the foods...