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Handary Lysozyme-based enzymes are very effective to inhibit vegetative cells of Clostridium tyrobutyricum and control the development of lactic acid bacteria. Such as Lactobacillus brevis, Lactobacillus hilgardii, Lactobacillus kunkeei, Pediococcus damnosus and Pediococcus parvulus. We are differentiating our Lysozyme range by developing added value such as Lysozyme, Lysozyme D and Lysozyme W.
Lysozyme is one of effective enzymes to inhibit vegetative cells of Clostridium tyrobutyricum and control the development of lactic acid bacteria in cheese and winemaking.
Lysozyme D is an effective to prevent butyric fermentation caused by Clostridium tyrobutyricum in hard and semi-hard cheese with medium to long ripening times at elevated temperatures.
Lysozyme W is an effective against lactic acid bacteria may cause stuck/sluggish fermentation in winemaking.