Lysozyme and Its Application as Antibacterial Agent in Food Industry

Lysozyme and Its Application as Antibacterial Agent in Food Industry

Lysozymes are hydrolytic enzymes characterized by their ability to cleave the β-(1,4)-glycosidic bonds in peptidoglycan, a major structural component of the bacterial cell wall. This hydrolysis action compromises the integrity of the cell wall, causing the lysis of bacteria. For more than 80 years,...

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Bibliographic Details
Main Authors: Nida Nawaz, Sai Wen, Fenghuan Wang, Shiza Nawaz, Junaid Raza, Maryam Iftikhar, Muhammad Usman
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Molecules
Subjects:
lysozyme
catalytic effect
non-catalytic effect
bacterial resistance
modification
natural food preservative
Online Access:https://www.mdpi.com/1420-3049/27/19/6305

Internet

https://www.mdpi.com/1420-3049/27/19/6305

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