use of lysozyme in the prevention of late blowing in cheese.
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use of lysozyme in the prevention of late blowing in cheese.

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Published by International Dairy Federation in Brussels .
Written in English

Book details:

Edition Notes

SeriesBulletin of the International Dairy Federation -- no.216
ContributionsInternational Dairy Federation.
The Physical Object
Pagination16p. ;
Number of Pages16
ID Numbers
Open LibraryOL14326804M

Download use of lysozyme in the prevention of late blowing in cheese.


  The enzyme lysozyme is used as a preservative to prevent late blowing of ripened cheese, caused by Clostridium tyrobutyricum. Since the enzyme is extracted from hen egg white, lysozyme has to be declared on food product labels as a potential by: The enzyme lysozyme can be used as a preservative in cheese to prevent late gas blowing caused by Clostridia and provides an alternative to nitrate or the bacteriocin nisin. Lysozyme acts against.   The use of lysozyme as a food preservative and the factors affecting lysozyme activity (temperature, chemicals, processing and complexes) is reviewed. Lysozyme inhibits the growth of deleterious organisms thus prolonging shelf by: As the first results showed that lysozyme was adequately effective to prevent butyric fermentation in cheese, since the use of lysozyme has been allowed for a trial period of three years by Italian law in Grana Padano, Provolone, Montasio and Asiago cheeses.

  The use of the preservative and potential allergen hen egg white lysozyme in cheese production has to be declared. In the present study, an HPLC method with fluorescence detection (HPLC-FLD) was optimised and validated for the analysis of lysozyme in cheese. Lysozyme was detected in concentrations between and mg/kg cheese in 30 out of. antibacterial properties of lysozyme-based enzymatic preparations and their use in food processing to better control fermentations and bacterial spoilage in various food products (Table 2). The major worldwide current applications of HEWL are in the prevention of late-blowing in . 5 Methods for the prevention of blowing defect 14 Heat treatment 14 Additives 15 Membrane filtration and bactofugation 17 Hygiene 17 Prevention of late blowing defect 18 6 Dairy contacts 19 Summary of answers 19 7 Discussion 21 8 Appendix 22 Dairy industry contacts 22 9 References Lysoseen™- F is a Lysozyme product used in food applications, mainly to prevent “butyric fermentation” or “late blowing” caused by Clostridium tyrobutyricum bacterium in cheese and control the growth of spoilage lactic acid bacteria and malolatic fermentation in wine.

1. Place several colonies of the test isolate in a Lysozyme Broth tube (REF ) and a Lysozyme Control Broth tube (REF ). 2. Incubate tubes in ambient air at °C for up to 7 days or until the Lysozyme Control Broth shows evidence of good growth. 3. Examine Lysozyme Broth for growth, indicating resistance to lysozyme.   Good aftnoonrespectd sir n my friends!My topic for today is ‘lysozyme- a lucrative enzyme’ and so I want to present b4 u some very interesting facts abt this relatively small enzyme, antibacterial activity of this enzyme was first observd in by russian scientist, laschtschenko and th name lysozyme was coined by alexanderfleming in its 3dimensional struc .   For example, it has been used in the cheese industry to prevent late blowing [ 22, 23 ]. Lysozyme has also been used as a preservative for other fresh foods [ 19 ], including controlling meat spoilage [ 24 ]. Lysozyme is not currently used extensively as a feed additive in the animal industry.   In cheese making, lysozyme accelerates ripening and prevents growth of Clostridium tyrobutyricum which is responsible for late blowing and off-flavors in cheese. Lysozyme also controls growth of lactic acid bacteria in wine and beer. Different types of food can be preserved by coating their surface with lysozyme.