Enzymes for your industry.
Images 1–2 of 3
SCIENTIFIC AND TECHNICAL
Lysozyme breaks down peptidoglycan. The listed reaction produces peptidoglycan fragments CAS Number: 9001-63-2. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Compare the listed substrate and reaction products with the outcome required for your application. Check the supplied grade, activity specification and operating conditions, then choose a pack size for your evaluation.
Our food-grade lysozyme enzyme is a highly effective natural antimicrobial protein that helps manufacturers enhance food safety, extend shelf life, and reduce spoilage without relying on synthetic preservatives. Widely used across the dairy, cheese, wine, beer, meat, seafood, bakery, and ready-to-eat food industries, lysozyme selectively inhibits spoilage-causing Gram-positive bacteria while maintaining product quality, flavour, and freshness.
As consumer demand for clean-label and naturally preserved foods continues to grow, lysozyme offers a proven, regulatory-approved solution that enables producers to improve process efficiency, minimise waste, and deliver safer, longer-lasting products to market. Available in bulk commercial quantities with consistent quality and competitive pricing, our lysozyme solutions are designed to support both large-scale food manufacturers and industrial processors worldwide.
Peptidoglycan + H2O → Peptidoglycan fragments CAS Number: 9001-63-2
12 months * Where 1 U is the amount of enzyme required to decrease the absorbance of a Micrococcus lysodeikticus suspension at 450 nm by 0.001 per minute under standard conditions
HERE TO HELP
Talk to S&T about your application and the right product for your work.
Enzyme expertise. Built for your process.