LYSOZYME PLUS
Advanced Lysozyme Bioprotection for Cheese & Wine
Enzymatic defence Against Spoilage Bacteria - safe , celan and effective.
Lysozyme Plus is a natural biopreservative enzymes obtained from egg-white, designed to control gram-positive spoilage bacteria such as Clostridium tyrobutyricum while preserving the natural flavor, color, and texture of food.
In cheese-making, it prevents late blowing defects, While in wine-making it supports malolactic fermentation (MLF) management and enables sulphites (SO₂) reduction.
Safe, natural, and neutral to taste, Lysozyme Plus helps producers achieve consistent quality and clean-label positioning.
Cheese Stability
Prevents late blowing and butyric defects in ripened cheeses
Wine Control
Delays, blocks, or stabilizes malolactic fermentation (MLF)
Clean-Label
Enables SO₂ reduction in wine
Sensory-Neutral
No effect on aroma, color or texture
Waste Reduction
Extends shelf life and improves quality consistency
Safe & Trusted
Used by global suppliers and declared safe by food authorities
Lysozyme Plus Product Range
Developed for industrial cheesemaking and winemaking, Lysozyme Plus provides targeted enzymatic control of Clostridia and lactic acid bacteria without affecting starter cultures or yeast while preserving authentic sensory qualities.
It's suitable for use in hard and semi-hard cheeses (preventing late blowing), for MLF management in red and white wines, and for other fermentations where gram-positive bacteria pose a quality risk. Available in several formats, it integrates seamlessly into production processes. Fermentation-derived alternatives are also available, offering a broader antimicrobial spectrum, including activity against E. coli.
Applications
Lysozyme Plus is designed for use in:
Cheese
Hard & semi-hard cheeses, ripened varieties (prevents late blowing)
Wine
Controls or delays MLF in red & white wines; stabilization of blends; reduces SO₂ needs
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Bacterial Control
Prevents spoilage from gram-positive bacteria in cheese and wine.
Quality Protection
Maintains product integrity during aging and storage.
Clean Label
Natural egg-white origin, tasteless and neutral.
Additive Reduction
Enables lower sulfite use in winemaking applications.
Market Info
Lysozyme Market Insights
Market research reveals significant growth and consumer preference shifts in the lysozyme sector. Here are the key market insights.
of hard cheeses risk spoilage from Clostridium "late blowing." Lysozyme helps stop gas, cracks & off-flavors — keeping cheese safe & stable.
SO₂ reduction achieved in winemaking with lysozyme use. Cleaner labels, fresher aromas, and lower sulphite levels consumers prefer.
by 2030 – The global lysozyme market is expanding rapidly, driven by demand for natural, enzymatic food protection in cheese, wine & meat.
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