Lysoch® G4
Microbial Lysozyme
Price : 100.00 EUR ( Click here to check you member price ) Package : 100 gr/bottle
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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. However, residual amounts of egg-white lysozyme are considered sufficient to trigger allergic reactions in susceptible individuals. How to discover dosage-less and allergen-free of new source lysozyme are thus, a big challenge.


The new generation of Lyosch® G4 takes Lysozyme to the new height against both Gram-positive and Gram-negative bacteria, only 2-5ppm can lyse the bacteria without allergen risk.





Recommended dosage

Lysoch™ G4



- Effective prevent the growth of spoilage lactic acid bacteria and to control malolactic fermentation (MLF)

- Stabilize wines after alcoholic fermentation and/or MLF

- Partly alternative to SO2

10-20 mg/L



- Effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of ‘late blowing’

- Not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese

- Alternative to artificial preservatives such as nitrates, without any impact on cheese flavour

2-4 mg/kg

Key Benefits

- Allergen-free

- Effective against both Gram-positive bacteria and Gram-positive bacteria

- Has no effect in yeasts and moulds

- Has a boarder spectrum and higher antibacterial activities than egg-white Lysozyme

- Shelf life extension

- Meet consumers' demand for natural products