Lysozyme in food sector: cheese, wine and beer

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 chicken eggs is the only lysozyme industrially applied for food applications. Lysozyme hydrolyses the ?-1,4-glycosidic bond between N-acetylmuramic acid and N-acetylglucosamine of peptidoglycan, the structural component of bacterial cell walls. Lysozyme is effective mainly against Gram-positive bacteria, but its spectrum can be broadened toward Gram-negative bacteria through denaturation, chemical modifications, or by combining it with other preservatives. The safety and technological stability of lysozyme makes it an ideal preservative for food applications although European Union allergen legislation requires labeling. In cheese making, lysozyme accelerates ripening and prevents growth of C. tyrobutyricum which is responsible for late blowing and off-flavors in cheese. Lysozyme also controls growth of lactic acid bacteria in wine and beer. Different types of food can be preserved by coating their surface with lysozyme.