Lysozyme: High activity enzyme to digest peptidoglycan.

Applications include: Cheese and Dairy, Wine, Beer and Brewing, Meat and Seafood Processing, Food Packaging, Medical Care, Pharmaceutical, Biotechnology & Diagnostics.

Properties: Our food-grade lysozyme enzyme is a highly effective natural antimicrobial protein that helps manufacturers enhance food safety, extend shelf life, and reduce spoilage without relying on synthetic preservatives. Widely used across the dairy, cheese, wine, beer, meat, seafood, bakery, and ready-to-eat food industries, lysozyme selectively inhibits spoilage-causing Gram-positive bacteria while maintaining product quality, flavour, and freshness. As consumer demand for clean-label and naturally preserved foods continues to grow, lysozyme offers a proven, regulatory-approved solution that enables producers to improve process efficiency, minimise waste, and deliver safer, longer-lasting products to market. Available in bulk commercial quantities with consistent quality and competitive pricing, our lysozyme solutions are designed to support both large-scale food manufacturers and industrial processors worldwide.

Reaction Scheme:

Peptidoglycan + Water → Peptidoglycan fragments 

• Activity: 18,000 U / g *
• Certification: Food grade, ISO22000
• Format: Powder
• Temperature Range: 20-37 deg. C
• Optimal Temperature: 37 deg. C
• pH Range: 6.0-8.0
• Optimal pH: 7.0
• Typical Dosage: 0.01-0.1% w/v
• Storage: 12 months
• Safety: (contact us)
• Technical Sheet: (contact us)

* Where 1 U is the amount of enzyme required to decrease the absorbance of a Micrococcus lysodeikticus suspension at 450 nm by 0.001 per minute under standard conditions