# Lysozyme

> Bulk Lysozyme (EC 3.2.1.17) from hen egg white (HEW) for cheese, wine, meat, seafood, oral care, and active packaging applications. EU E1105 approved. Request a free sample or competitive quote.

## About
Lysozyme is available from enzymedesk.com — an industrial enzyme supplier.
Contact: hello@mail.enzymedesk.com

## Applications
- Cheese Preservation: Controls late blowing in Gouda, Edam, and hard cheeses by inhibiting Clostridium tyrobutyricum. Applied during production for microbial stability.
- Wine — Malolactic Control: Manages lactic acid bacteria in wine, reducing reliance on sulfites. Approved in EU and many wine-producing regions for regulatory compliance.
- Meat & Sausage Preservation: Extends shelf life of processed meats by inhibiting Gram-positive spoilage organisms, supporting quality assurance protocols.
- Pharmaceutical / Oral Care: Used in lozenges and oral care products requiring antimicrobial action against oral pathogens. Suitable for controlled formulation environments.
- Seafood Preservation: Surface application to fresh fish and shrimp slows microbial growth and maintains quality during refrigerated storage.
- Active Packaging: Incorporated into edible films or coatings to form antibacterial barriers on dairy and meat products for shelf-life enhancement.

## Specifications
- Enzyme Name: Lysozyme (EC 3.2.1.17)
- Source: Hen egg white (HEW)
- Activity: 20,000 – 100,000 U/mg (Micrococcus lysodeikticus assay)
- Working pH: 6.0 – 9.0
- Working Temperature: 37°C – 50°C
- Appearance: White crystalline powder
- Shelf Life: 36 months (sealed, cool, dry)
- Packaging: 1 kg / 5 kg / 25 kg
- MOQ: 1 kg
- Certifications: E1105 (EU approved), USP/FCC, ISO 9001, HALAL, KOSHER

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