Lysoch™ G4 Brochure

LABEL-FRIENDLY ANTIMICROBIAL
Lysoch™ G4
FERMENTED LYSOZYME
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Key Benefits
・Allergen-free
・Growth control of Clostridium
・Prevent ‘late-blowing’ and off-flavors of
cheese
・Prevent Lactobacilli spoilage during wine
fermentation
・Meet consumers' demand for natural products
0402
The New Generation of Fermented Lysozyme
For Low-temperature Processed Foods
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 LyoschTM G4 fermented lysozyme is produced
by fermentation of bacterium Stretomyces globisporus cultured
with sucrose and soybean peptone, that provides 10 - 15 times
higher antibacterial activity against Clostridium causing
cheese late-blowing and lactobacilli causing wine spoilage,
when compared with egg-white lysozyme.
LYSOCHTM G4 - FERTMENTED LYSOZYME
Case 1: Gouda cheese
Figure 1 shows that the effect of 15ppm LysochTM G4 has
a stronger inhibition of clostridium tyrobutyricum than
150ppm egg-white lysozyme in Guda cheese.
Clostridium tyrobutyricum
6
5
log /ml
Butyric fermentation or “late blowing” in Gouda cheese
is a ripening defect caused by Clostridium tyrobutyricum.
Its growth leads to the formation of H2 and CO2 gases,
cracks and slits in the cheese, and an abnormal aroma
and cheese flavour.
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3
2
0 2
4
6
Control
8
10 12 14 16 18 20 22 24
Hours
15ppm LysochTM G4
150ppm egg-white
lysozyme
Figure 1
Case 2: Red wine
During winemaking, Lysozyme prevents the growth of
spoilage lactic acid bacteria and controls malolactic
fermentation (MLF), thus stabilizing the wine after
alcoholic fermentation and/or MLF.
Figure 1 shows that 15ppm LysochTM G4 has a similar
control effect
of Lacric acid bacteria as 150ppm
egg-white lysozyme in red wine.
TM
Evolution of Lactic Acid
Bacteria after MLF
60000
50000
40000
30000
20000
10000
150ppm eggwhite lysozyme
Control
Figure 2
[email protected]
Tel: +32 23746314
Fax: +32 23747909
Avenue de Fré 267
1180 Brussels, Belgium
www.handary.com
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TM
HANDARY SA
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EU
Freshcare
for
Quality
More precisely, Handary is a leading producer in premium shelf-life extension ingredients, including
Natap™ high-soluble natamycin, Epolyly™ ultrapure polylysine, NisinA® | NisinZ™ vegetal nisin A/Z,
Lysoch™ fermented lysozyme, Proteria™ fermentates, Antimix™ antimicrobial blends, Chitoly™ fungi
chitosan and chitin, Guardox™ natural antioxidants, Befresh™ fresh-keeper (enzyme, coating, culture)
and Shelfex™ shelf-life extender.
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Handary is an industrial leader in delivering combined rapid microbial diagnostics and natural protective
solutions to effectively increase food safety and shelf-life.
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15ppm LysochTM G4
H A L AL F
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