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Lysozyme (CAS 9001‑63‑2) is a natural bacteriolytic enzyme, typically extracted from egg‑white. It hydrolyses peptidoglycan in Gram‑positive bacterial cell walls, causing bacterial lysis. Approved as food preservative (E1105). It mainly inhibits spoilage Gram‑positive bacteria, such as Listeria. Widely used in cheese, wine, sake and seafood products to suppress undesirable bacterial growth. It has limited effect against Gram‑negative bacteria, and is inactivated under high‑temperature heating conditions.
Lysozyme (E1105, CAS 9001‑63‑2) is a natural bacteriolytic enzyme mainly extracted from egg‑white. Authorised as a food preservative and processing aid by JECFA and global regulatory bodies. It hydrolyses peptidoglycan in cell walls of Gram‑positive bacteria, leading to cell lysis. It shows weak activity against Gram‑negative bacteria, whose outer membrane blocks enzyme access. It is widely applied to control spoilage and pathogenic microbes across multiple food categories.
Cheese production is one major application. During cheese ripening, certain spoilage Gram‑positive bacteria such as Clostridium tyrobutyricum may grow and cause late blowing defects, generating off‑flavours and texture damage. Adding lysozyme inhibits clostridial proliferation, reducing spoilage risk without interfering with desirable lactic‑acid bacteria. It improves ripening stability for hard and semi‑hard cheeses and lowers product reject rates.
In wine and sake industry, lysozyme controls undesired lactic acid bacteria. Uncontrolled bacterial growth may trigger mal‑fermentation, producing off‑odours and haze. Lysozyme suppresses harmful Gram‑positive strains while exerting minimal impact on yeast. It reduces reliance on sulphur dioxide dosage and enhances beverage stability during storage. It is also used in some fruit wine systems for microbial control.
Lysozyme finds usage in fresh seafood and processed aquatic products. It inhibits surface spoilage bacteria to extend shelf‑life of chilled fish and shrimp. Combined with other preservation methods such as low temperature, it achieves better antibacterial effect. It can also be applied in some cooked meat products to suppress Listeria monocytogenes within permitted dosage limits.
Nevertheless, lysozyme has obvious limitations. It is ineffective against most Gram‑negative bacteria, yeasts and moulds. High‑temperature treatment denatures and inactivates the enzyme, so it suits low‑temperature processed foods instead of high‑heat sterilised goods. Over‑dosage may bring slight egg‑white‑related off‑notes. Since it derives from egg, allergen labelling is mandatory for finished food.
In summary, lysozyme (E1105) acts as a natural antibacterial agent in food. Core applications include preventing late‑blowing spoilage in ripening cheese, inhibiting undesirable lactic bacteria in wine and sake, and assisting preservation for seafood and certain meat products. It targets mainly Gram‑positive bacteria and is often used together with other preservation hurdles. Manufacturers must comply with dosage limits and mark egg‑derived allergen information for consumer safety.
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