Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

Hen egg-white lysozyme (LSZ) is currently used in the food industry to limit the proliferation of lactic acid bacteria spoilage in the production of wine and beer, and to inhibit butyric acid fermentation in hard and extra hard cheeses (late blowing) caused by the outgrowth of clostridial spores. Th...

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Bibliographic Details
Main Authors: Luisa Pellegrino, Veronica Rosi, Stefano Cattaneo, Tiziana Silvetti, Stefano Morandi, Milena Brasca
Format: Article
Language:English
Published: MDPI AG 2013-05-01
Series:Molecules
Subjects:
lysozyme
turbidimetric assay
hen egg white protein
HPLC
SDS-PAGE
Online Access:http://www.mdpi.com/1420-3049/18/5/6008

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