Lysozyme

Lysozyme ( CAS 9001-63-2 ), also supplied as E1105 and commercially known as Delvozyme, is an antimicrobial enzyme derived from chicken egg white that inhibits bacterial cell wall synthesis.

It targets gram-positive bacteria, making it a functional preservation tool across food, pharmaceutical, and biotechnology applications. In food manufacturing, it is used to control late blowing defects.

This occurs in hard and semi-hard cheeses caused by Clostridium tyrobutyricum, replacing or reducing nitrate additions. Wine producers apply it to suppress lactic acid bacteria during fermentation.

This allows tighter control over malolactic conversion. Pharmaceutical formulators incorporate lysozyme into oral care products, lozenges, and mucosal preparations where bacterial inhibition is required.

In biotechnology, it is a standard reagent for bacterial cell lysis during protein extraction and plasmid isolation workflows. It is supplied as a white to off-white powder with activity in U/mg.

Food-grade material is available to FCC specifications; pharmaceutical-grade material is supplied to USP and BP standards. Bulk quantities are standard for industrial food buyers.

Smaller research-grade quantities are available for laboratory and biotech procurement. This ensures high purity and consistent enzymatic activity for sensitive pharmaceutical and industrial processes.

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