Friday, July 9, 2010


Lysozyme is extracted from chicken egg white by fractionation and is of commercial significance in Cheese and wine making. Its development and utility were recently recognized by international users when the manufacturer received the best innovation award at Shanghai, China. This Lysozyme preparation was found effective against Clostridium tyrobutyricum organism at the vegetative cell stage. The spoilage organism is known to contribute to development of off flavor in hard and semi hard cheeses products against which no efficient remedy was available hitherto. It also prevents development of "late browning" in cheese, often causing apprehensions in the minds of the consumers. The use of Lysozyme from egg white, also known as Muramidase is approved in the EU under the number E1105 but label declaration is mandatory when it is used during processing of cheese. Commercial preparation in the form of a stabilized solution is marketed under the brand name Delvozyme.

'Delvozyme is an egg white lysozyme-based enzyme solution that helps prevent bacterial growth in cheese. Company sales manager in China, Thomas Zhao said the product "helps manufacturers to meet stringent food safety standards, avoid costly product recalls and protect brand integrity". Twenty seven enterprises from China and overseas participated in the event, show casing innovative technology and products. winners were selected by industry specialists in the five separate food and beverage categories: ingredients, processing technologies, packaging technologies and safety". Delvozyme, a branded version of Lysozyme is also recommended for use as a processing aid in wine making and it is reported to be effective in ensuring smooth yeast fermentation without interference by bacteria. Oenococcus, Lactobacilli and Pediococcus species are vulnerable to Delvozyme which control their population in grape mash and allow uninterrupted alcohol production by the yeast. Present practice of deploying Sufur Dioxide for controlling bacterial proliferation is not considered ideal due to its allergenic properties to many people. At a concentration of 100-150 mg per liter of mash, Delvozyme is claimed to be effective in protecting yeast fermentation very effectively.

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