Lysoseen™ is a purified Lysozyme product, extracted from hen eggs white for use in food and pharmaceutical applications. As a natural antimicrobial enzyme, it is mainly used in cheese, meat and wine industries.
Key Benefits
- Natural antimicrobial enzyme
- Effectively inhibit Gram-positive bacteria
- Extends shelf life
- Effective over a wide range of pH values (4-9)
- Secures desired food flavor
- Improves cost efficiency due to the low dosage rate
Lysoseen™-F
Lysoseen™- F is a Lysozyme product used in food applications, mainly to prevent “butyric fermentation” or “late blowing” caused by Clostridium tyrobutyricum bacterium in cheese and control the growth of spoilage lactic acid bacteria and malolatic fermentation in wine.
Lysoseen™- H is a ultra-pure Lysozyme product for use in pharmaceutical applications, which effectively inhibit the growth of a wide range of bacteria.
About Nisin
Nisin
Nisin, the active ingredient in Niseen®, is an antibacterial used as a food preservative, produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk, dextrose or fungi. It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.
Nisin is a rare example of a “broad-spectrum” bacteriocin, effective against many Gram positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), etc.
Nisin is soluble in water and can be effective at levels nearing the parts per billion range. In foods, it is common to use Nisin at levels ranging from ~20-200ppm, depending on the food type and regulatory approval.
Approval and regulations
The joint FAO/WHO expert committee on food additives recognized nisin as a safe biological food additive in 1969.
Currently, the Joint Expert Committee on Food Additives (JECFA) indicates that nisin is a safe and suitable food antimicrobial with an acceptable daily intake of 0-33,000 units/kg body weight. Nisin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration.
As a food additive, it has E number E234 in Europe.