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Lysozyme is a natural antimicrobial enzyme widely present in egg‑white, tears, saliva and plant tissues. It hydrolyses peptidoglycan in Gram‑positive bacterial cell walls, rupturing bacterial cells to exert bacteriostatic and bactericidal effects. In food industry, food‑grade lysozyme acts as a preservative, inhibiting spoilage bacteria in cheese, wine and seafood to extend shelf‑life. It is also applied in pharmaceutical fields for anti‑infection use. Regulated as an allowed food enzyme/preservative, it is safe for authorised dosage, yet it shows limited inhibition against Gram‑negative bacteria.
Lysozyme (E1105), mainly extracted from hen egg‑white, is a natural bacteriolytic enzyme approved globally as a food‑grade preservative and processing aid. It hydrolyses peptidoglycan in Gram‑positive bacterial cell walls to lyse target cells, while showing minimal activity against Gram‑negative bacteria without synergistic agentsPMC. It supports clean‑label production and reduces dependence on synthetic chemical preservatives in multiple food sectors.
In dairy manufacturing, its most established use lies in hard and semi‑hard cheese production. It inhibits Clostridium tyrobutyricum spores, which cause “late‑blowing” spoilage with abnormal gas holes and off‑flavours during cheese ripening, stabilising texture and flavour and lowering production wastePMC. It can also suppress Gram‑positive spoilage bacteria in pasteurised milk and fermented dairy goods to prolong refrigerated shelf‑life.
For fermented beverages including wine and craft beer, lysozyme restricts unwanted lactic acid bacteria and pediococcus without harming fermentation yeastEFSA. It stabilises malolactic fermentation, cuts sour off‑flavour risks, improves wine clarity and beer foam performance, and partially reduces required sulfite dosage.
In chilled meat, deli products and seafood, lysozyme is applied via spraying, dipping or embedded into active edible packaging coatings. It suppresses Listeria monocytogenes, Bacillus and spoilage lactic acid bacteria, extending shelf‑life while preserving original taste and texture of raw and ready‑to‑eat food items. It is also tested for fresh fruit and vegetable preservation by surface washing or coating treatment.
Regulated by EFSA, FDA and Codex Alimentarius under good manufacturing practice, lysozyme is generally recognised as safe for food useEFSA. Nevertheless, egg‑derived lysozyme represents an egg allergen, so mandatory allergen labelling is required for commercial food products. It is often combined with EDTA or other antimicrobials to broaden antibacterial coverage for industrial food processing.
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