Lysozyme (egg)

Egg-derived lysozyme (Gallus gallus domesticus; E1105) Bacteriolytic enzyme (N-acetylmuramidase) isolated from egg white (albumen) and used as a technological aid/preservative in foods and beverages (e.g., hard/semi-hard cheeses against late blowing by Clostridium; wines to modulate lactic bacteria). Supplied as powder (crystalline or spray-dried)...