Lysozyme
Lysozyme (EC 3.2.1.17) — Bulk Industrial Enzyme
Lysozyme from hen egg white (HEW) delivers consistent antimicrobial activity against Gram-positive bacteria in dairy, beverage, meat, seafood, oral care, and active packaging. Stable performance in pH 6.0–9.0 and 37°C–50°C for reliable microbial control during processing and storage. Supplied as white crystalline powder with activity 20,000–100,000 U/mg (Micrococcus lysodeikticus assay). MOQ 1 kg with scalable pack sizes. Ships to 80+ countries.
Years experience
Countries shipped
9001 certified
Lysozyme Enzyme Powder
20,000 – 100,000 U/mg
Applications
Lysozyme is an industrial antimicrobial enzyme that inhibits targeted bacteria, supporting process stability and shelf-life goals across dairy, beverages, meat and seafood preservation, oral care, and active packaging.
Cheese Preservation
Controls late blowing in Gouda, Edam, and hard cheeses by inhibiting Clostridium tyrobutyricum. Applied during production for microbial stability.
Learn more →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.
Product 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 |
Why Source From Us
HEW-Derived Lysozyme with Full Documentation
Produced from hen egg white with certifications including E1105, USP/FCC, ISO 9001, HALAL, and KOSHER for streamlined compliance.
Flexible Activity Range
Available from 20,000–100,000 U/mg (Micrococcus lysodeikticus assay) to match technical needs across cheese, wine, meat, seafood, and packaging applications.
Optimized for Process Conditions
Designed for stable performance in pH 6.0–9.0 and 37°C–50°C, maintaining antimicrobial efficacy under typical manufacturing environments.
Low MOQ with Scalable Packaging
Starting at 1 kg with options of 1 kg / 5 kg / 25 kg packs for easy trialing, scaling, and ongoing supply planning.
Frequently Asked Questions
What is Lysozyme (EC 3.2.1.17) and its use in manufacturing?
Lysozyme is an antimicrobial enzyme that targets bacterial cell walls, used to control microbial populations in food processing, pharmaceuticals, and related industries.
What activity range do you supply?
We supply Lysozyme at 20,000–100,000 U/mg, measured by the Micrococcus lysodeikticus assay. Dosage should be validated in your process trials.
What pH and temperature ranges deliver optimal performance?
Recommended working range is pH 6.0–9.0 and 37°C–50°C. Suitability for other conditions can be evaluated upon request.
Is this Lysozyme approved for EU food applications?
Yes. It is certified E1105 (EU approved) and supported with USP/FCC, ISO 9001, HALAL, and KOSHER documentation.
How should Lysozyme powder be stored?
Store sealed in a cool, dry environment. Shelf life is 36 months under proper storage conditions.
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