Lysozymes are a class of enzymes with antimicrobial properties that are widely found across
the animal kingdom as a natural bactericide. Currently, lysozyme from the egg white of …

The use of lysozyme as a food preservative and the factors affecting lysozyme activity
(temperature, chemicals, processing and complexes) is reviewed. Lysozyme inhibits the …

Background Lysozyme is present in most organisms in the world, in which it performs highly
important protective biological functions. The native form of this enzyme is a monomer that …

Lysozyme is a strongly basic protein, hen egg white its rich source. It can be obtained on a
commercial scale as a preparation of biological activity. Lysozyme is known as a hydrolase …

Because of the lytic activity on the cell wall of bacteria like Clostridium tyrobutyricum, hen's
egg white lysozyme is used in cheese manufacturing to prevent late blowing. A HPLC …

Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1, 4)-
glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall …

Lysozyme, a muramidase enzyme from egg whites (EC 3.2. 1.17), is widely used in soluble
form to control lactic acid bacteria in different foods. Moreover, hen egg white lysozyme is a …

Lysozyme, a type of glycanhydrolase, hydrolyzes the β-1, 4-linkages between N-
acetylmuramic acid and N-acetyl-d-glucosamine residues in the peptidoglycan of bacterial …

Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit the proliferation
of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid …

Abstract Lysozyme (EC 3.2. 1.17) is a glycoside hydrolase with an important role in
antibacterial defense mechanism. Because of its bactericidal and bacteriostatic properties …