Lysoch® L9

Lysozyme concentrate
Code
0404
Pack Size
1000ml/barrel
Price
€ 25.00(Get member price)
Quantity
Go to Shop
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Documents    Lysoch® L9 (PDS0404)    Lysoch® L9 (MSDS0404)   
DESCRIPTION
Lysoch® L9 is a Lysozyme concentrate extracted from egg-white, which is mainly used to lyse the cell wall of Gram-positive bacteria in processed foods.
 
KEY BENEFITS
• Growth control of Gram-positive bacteria
• Shelf life extension
• Natural, Consumer-friendly label
 
APPLICATION AREAS
Cheese.
 
REGULATIONS
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. It is recommended to use it after ensuring compliance with your local regulations.
 
GOUDA CHEESE
Butyric fermentation or “late blowing” in Gouda cheese is a ripening defect caused by Clostridium tyrobutyricum. Its growth leads to theformation of H2 and CO2 gases, cracks and slits in cheese, and an abnormal aroma and cheese flavor.
 
Lysoch® L9 is an enhanced concentrate of Lysoch® E4, which is added at 0.03ml/L effective against Clostridium tyrobutyricum, butyric acid bacteria and prevents pH decrease in Gouda cheese.   
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.
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