Currently, egg-white Lysozyme is allowed for the manufacture of cheese and wine as an anti-microbial stabilizer/additive in EU, USA, China and Japan, but residual amounts of egg-white lysozyme is considered sufficient to trigger allergic reactions in susceptible individuals. How to discover dosage-less and allergen-free of new source lysozyme are a big challenge.

The new generation of Lyosch G4 fermented lysozyme is produced by fermentation of bacterium Streptomyces globisporus, it takes lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can stop ‘late blowing’ in cheese without allergen risk.

● Non-allergenic risk

● Effective against both Gram-positive bacteria and Gram-positive bacteria

● Has no effect in yeasts and moulds

● Has a boarder spectrum and higher antibacterial activities than egg-white Lysozyme

● Shelf life extension

● Meet consumers' demand for natural products