Lysozyme

Lysozyme (CAS 9001-63-2), also known as E1105 and Delvozyme, is an antimicrobial enzyme derived from chicken egg white that inhibits bacterial cell wall synthesis.

Where is Lysozyme used?

• Food manufacturing: control of late blowing defects in hard and semi-hard cheeses caused by Clostridium tyrobutyricum, replacing or reducing nitrate additions
• Wine production: suppression of lactic acid bacteria during fermentation for tighter control over malolactic conversion
• Pharmaceuticals: oral care products, lozenges and mucosal preparations where bacterial inhibition is required
• Biotechnology: standard reagent for bacterial cell lysis during protein extraction and plasmid isolation workflows
• It targets gram-positive bacteria as a preservation tool in food, pharmaceutical and biotechnology applications.

Commercial specifications

• Bulk quantities for industrial food buyers; smaller research-grade quantities for laboratory and biotech procurement