Lysoseen-F

Siveele B.V. provides wide range of natural antimicrobials and enzymes which includes Lysoseen-F. It belongs to Lysoseen - Lysozyme category. It is 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. It has natural antimicrobial enzyme and effectively inhibit gram-positive bacteria. It extends shelf life and is effective over a wide range of pH values (4-9). it secures desired food flavor and improves cost efficiency due to the low dosage rate.